Veal Medallions with Mushroom Sauce

Instructions

1. Prepare the veal
   Season the veal medallions generously with salt and pepper on both sides. Let them sit at room temperature for 15 minutes before cooking to ensure even cooking.
2. Sear the medallions
   Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot, add the veal medallions and sear for 2-3 minutes per side for medium-rare, or until desired doneness. Transfer to a warm plate and tent with foil.
3. Sauté the mushrooms
   In the same pan, add another tablespoon of butter. Add the mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes. Add the shallots and garlic, cooking for another 2 minutes until fragrant.
4. Deglaze the pan
   Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2 minutes. Add the stock and bring to a simmer.
5. Finish the sauce
   Reduce heat to medium-low and stir in the heavy cream, thyme, and Dijon mustard. Simmer until the sauce thickens slightly, about 5 minutes. Whisk in the remaining tablespoon of butter to enrich the sauce. Taste and adjust seasoning with salt and pepper.
6. Return veal to sauce
   Return the veal medallions to the pan, along with any accumulated juices. Spoon the sauce over the medallions and heat gently for 1-2 minutes to warm through.
7. Serve
   Arrange the veal medallions on warmed plates. Spoon the mushroom sauce generously over each portion. Garnish with fresh thyme sprigs and serve immediately with your choice of side dishes.