Saturday, February 26, 2011

Veal Tarragon

Veal Tarragon
Serves 4

4-6oz veal steaks, ¼ inch thick, or 24oz veal scallopini
½ cup potato or corn starch
1½ Tbls kosher salt
½ tsp freshly ground black pepper
3 Tbls olive oil
2 shallots, minced
2 tsp dried or 2 Tbls fresh tarragon
½ cup white wine
½ cup heavy cream
¾ cup beef broth

Using paper towels, dry the veal very well.

Combine starch, salt, and pepper. Dredge veal in starch, shaking off excess.

Heat oil in a large skillet. Arrange veal in the pan, in a single layer, cooking until lightly browned. Turn and cook other side until browned. Remove to a platter. Cook remaining veal in same fashion.

Once all veal is cooked and removed platter, add white wine to the pan to deglaze. Add shallots and tarragon. Cook until liquid is reduced to about 1 Tbls.

Add cream and cook until reduced by half.

Add beef broth. Bring to a boil and cook for 2-3 minutes.

Return veal to the pan, turning to coat each piece in the tarragon cream sauce. Heat through and serve.

This is excellent with Roasted Garlic Mashed Potatoes.

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