Ingredients
8 oz. Veal Strip
1 onion chopped
Heavy cream
Dijon mustard
Salt and white pepper
Brandy
To prepare Veal Andre’, Brown the chop in a sauté pan. Remove and sauté onions. Deglaze with brandy. Finish with heavy cream and dijon mustard.
Tags: brandy, chef keith murphy, chef murph, Chef Murphy, Foodist Networks, Global Fusion Americana, Recipes, Veal Andre', Veal Strip