Balsamic Rosemary Veal Medallions W. Mushrooms And Goats Cheese - cooking recipe

Ingredients

8 small veal scallops (about 400g)
6 large flat brown button mushrooms
150 g goat cheese, sliced into 6 slices
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh rosemary leaf, chopped finely
2 garlic cloves, crushed
4 teaspoons balsamic vinegar, Extra
1/2 teaspoon beef stock granules
3 teaspoons sugar

Preparation

Combine oil, 2 tablespoons vinegar, rosemary, garlic and veal in a bowl, mix well, stand 15 minutes.
Remove stems from mushrooms and cook in a little butter until tender, set to one side.
Cook veal in a pan or under the grill, brushing occasionally with vinegar mixture, until cooked as desired. I leave them a little under cooked as they are going under the grill to melt cheese at the end, this prevents overcooking. Remove veal to an oven proof dish.
In a small saucepan add any left over marinade and juices from the pan, add the extra vinegar, beef stock and sugar, stir over heat until sugar dissolves, leave on low heat to keep warm.
Place mushrooms on top of veal and place a slice of cheese in each mushroom, place under the grill for a couple of minutes to melt cheese.
To Serve: Serve atop your favourite mash and drizzle sauce over.