1 lb Veal, cubed medallions
2 oz Shallots
1 tb Pepper
2 oz Honey
2 oz White wine
1 oz Butter
1 tb Salt
4 oz Dijon mustard
8 oz Heavy cream

The cut of veal you use will make a difference in the length of time it
takes to cook this. If you use stew meat, plan on letting it stew in its
juices for up to 1 hour. If you use medallions or better cuts, it will go
quickly.
In a heavy bottomed pan saute the butter and shallots and add the vea or
medallions. The cubes need to simmer, the medallions will be five minutes
or so. Remove meat from pan and hold. Deglaze the pan with a little wine.
Mix the mustard and honey. Add the cream and reduce to desired thickness.
Season with salt and pepper. Add sauce to meat, heat back together and
serve. Serves 2