1 1/2 lbs. veal (cutlet, contre-filet, or filet)

3 tbs olive oil

3 tbs butter

2 shallots, chopped

flour

salt 

black pepper

1/2 lb. tomatillos (fresh or canned), coarsly chopped

fresh or canned hot chilles (Jalapenos, Serranos, etc.), chopped

1 cup white wine

1 cup creme-fraiche, sour-cream, or heavy cream

If using cutlet, cut into pieces about the size of your thumb.
If using filet or faux-filet, cut into medallions.

Heat the oil and butter.

Dredge the meat in the flour seasoned with salt and pepper.

Saute the meat until lightly browned. Remove from pan.

Add the shallots to the pan.  Cook until slightly browned.

Add the wine, tomatillos, and chiles.

Cook until the vegtables have softened, and the sauce thickened.

Reduce the heat.

Add the cream, mixing well.

Return the meat to the pan, simmer a few minutes (do not boil).

Serve with egg-noodles or rice.

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