Veal Medallions with Mushroom-Wine Sauce
| Yield: | 4 Servings |
| Categories: | Meats |
| 2 | tb | All-purpose flour |
| 1/4 | ts | Salt, divided |
| 1/4 | ts | Pepper, divided |
| 8 | Pieces veal tenderloin, (2-ounce) (1/2 inch thick) | |
| 2 | ts | Olive oil, divided |
| 1/4 | c | Finely chopped shallot |
| 1 | sm | Clove garlic, minced |
| 1 1/4 | c | Diced fresh shiitake mushroom caps, (3 ounces) |
| 1 | c | Diced fresh oyster mushroom caps, (3 ounces) |
| 2 | tb | Finely chopped fresh parsley |
| 1/4 | ts | Dried whole thyme |
| 1/4 | c | Chablis or other dry white wine |
| 2/3 | c | No-salt-added beef broth |
| 1 | tb | No-salt-added beef broth |
| 1 | ts | Cornstarch |
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