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Caputo’s Veal With Wild Mushrooms


2 lbs. veal tenderloin or eye of round Cut into 1/2 inch slices
1/2 cup extra virgin olive oil
2 cloves garlic, peeled and minced
2 sprigs fresh sage
2 sprigs fresh thyme
1/2 lb. wild mushrooms such as shiitake, porcini, portobello cleaned and sliced
Zest from one small lemon
2 tablespoons Marsala wine or one teaspoon balsamic vinegar
Salt and pepper to taste
Lemon wedges


Place 1/2 of olive oil into skillet and heat the garlic, add the herbs,
mushrooms and Marsala wine.

Saute the mushrooms over medium heat until just tender, add the salt and
pepper and lemon zest, stirring well.

Set aside.
Pour remaining olive oil in skillet, heat until hot.

Sear the veal very quickly, turning once and removing to a serving platter.
Re-heat the mushrooms if necessary and spoon over the veal, garnish with
lemon wedges and serve.

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