Veal Cutlets With Creamy Semolina And Mushrooms - cooking recipe

Ingredients

2 veal rib eye steaks
olive oil, for brushing
sea salt
black pepper, cracked
20 g butter
200 g small swiss brown mushrooms, halved
60 ml port wine
125 ml beef stock
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
250 ml milk
40 g semolina
50 g Fontina cheese
60 ml single cream (pouring)

Preparation

Brush veal with olive oil and season on both sides.
Cook for 5 minutes each side or until cooked until your liking (We like medium rare, so did 3 each side).
Remove from pan and keep warm.
Add butter and mushrooms, season with salt and pepper and cook for 5 minutes or until golden.
Add port, bring to the boil and cook for 1 minute.
Add the stock, sugar and vinegar and cook for 6-8 minutes, stirring until slightly thickened. Set aside.
Place the milk in a saucepan over high heat and bring to the boil. Gradually whisk in semolina until thickened. Remove from heat, add the cheese and cream and stir to combine.
Place semolina mixture on each plate and top with veal and mushroom sauce to serve.