Owen Franken for The New York Times |
from The New York Times
submitted by Anne
Halsted
serves 4
For the veal:
4 boneless veal steaks, about 8 ounces each, cut ½-inch
thick
salt
zest of 1 lemon, in large curls
4 garlic cloves, thinly sliced
a few thyme sprigs
all-purpose flour
3 tablespoons olive oil (or shallot oil from below)
2 tablespoons butter
1 large shallot, finely diced
2 to 3 tablespoons green peppercorns, rinsed if in
brine or rehydrated if freeze-dried
1 cup rich veal or chicken stock
4 tablespoons crème fraîche
1 tablespoon brandy
2 tablespoons chopped parsley
For the crispy
shallot garnish (optional):
1 cup vegetable oil
3 large shallots, peeled and sliced lengthwise about
1/16-inch thick
salt
For
the veal: Pound
veal steaks to thinner thickness and then season veal steaks on both sides with
salt, but don’t over salt. Sprinkle with lemon zest, garlic and thyme sprigs. Set
aside for an hour, or refrigerate for up to 3 hours, then bring to room
temperature.
For
crispy the shallot garnish (optional): Heat oil in a small saucepan over medium
heat. Add shallots and cook gently, stirring occasionally, until browned, about
15 minutes. Transfer shallots to a fine-meshed sieve placed over a bowl and let
drain well (save oil to use with the veal if you want). Blot shallots on paper
towels and let cool. Sprinkle lightly with salt and set aside. (Shallots may be
fried up to 1 day ahead.)
For
the veal (continued):
Scrape aromatics from veal steaks and dust lightly on both sides with flour. Put
olive oil (or use shallot oil) in a wide skillet over medium-high heat. Add
veal steaks and cook until lightly brown, 3 to 4 minutes, turn and cook 2
minutes more. Remove and keep warm. Wipe skillet clean, then add butter and
diced shallot. Season lightly with salt and cook, stirring, until shallot is
soft and beginning to color, about 3 minutes.Turn
heat to high, add peppercorns and cook for 1 minute. Add stock; simmer until
reduced by nearly half, 2 to 3 minutes. Add crème fraîche and brandy and stir
to incorporate. Return veal to pan and continue simmering until sauce thickens
a bit, about 2 minutes more.
Distribute
steaks among 4 warmed plates. Top steaks with sauce, a sprinkle of parsley and
crispy shallots, if using, and serve immediately.
A very tasty and elegant way to cook veal
– with a veggie side you have a complete main course.
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