Roasted Loin Of Veal With Foie Gras And Cherry-Red Grape Sauce Recipe
Roasted Loin Of Veal With Foie Gras And Cherry-Red Grape Sauce is a filling and tasy dish. This is a perfect dish for your oarties. You just have to try this Roasted Loin Of Veal With Foie Gras And Cherry-Red Grape Sauce.
Ingredients
| 2 cups low-salt chicken broth | ||
| Beef broth | 1 Cup (16 tbs) (SAUCE) | |
| Dry red wine | 2 Cup (16 tbs) (SAUCE) | |
| 1 1/2 cups small seedless red grapes | ||
| Golden brown sugar | 1/4 Cup (16 tbs) (SAUCE) | |
| Worcestershire sauce | 1 Teaspoon (SAUCE) | |
| Cherries | 1/2 Cup (16 tbs), drained (SAUCE) | |
| VEAL | ||
| 1 31/2 pound trimmed boneless veal strip loin | ||
| Olive oil | 2 Tablespoon (SAUCE) | |
| 1 tablespoon chopped fresh rosemary plus whole sprigs for garnish | ||
| 1 tablespoon chopped fresh thyme plus whole sprigs for garnish | ||
| 1 6 to 8 ounce block cooked duck foie gras, cut lengthwise into 1/4 inch thick slices (optional) | ||
Directions
For sauce: Boil both broths until reduced to scant 1 cup.
Set aside.
Bring wine and next 3 ingredients to boil in another saucepan, stirring until sugar dissolves.
Reduce heat to medium-low and simmer until reduced to 11/2 cups, about 30 minutes.
Using slotted spoon, transfer grapes to small bowl; add cherries to grapes.
Add reduced broth to grape syrup.
Boil until reduced to 3/4 cup, about 10 minutes, do ahead Can be made 2 days ahead.
Cover fruits and sauce base separately and refrigerate.
for veal: Brush veal with olive oil.
Sprinkle chopped herbs all over.
Wrap veal in plastic; chill overnight.
Position rack just below center of oven; preheat to 425°F.
Sprinkle veal with salt and pepper; let stand at room temperature 30 minutes.
Heat 2 tablespoons oil in 14 inch ovenproof skillet over medium-high heat.
Add veal, fat side down.
Sear until brown, about 4 minutes.
Turn over; sear until brown, about 4 minutes.
Place skillet in oven.
Roast veal until thermometer inserted into center registers 135°F to 140°F, about 25 minutes.
Transfer to platter.
Tent with foil; let stand 10 minutes.
Reserve skillet.
Meanwhile, separate foie gras slices on plate to bring to room temperature.
Tilt reserved skillet; spoon off fat from juices.
Add juices to sauce base.
Simmer until thick enough to coat spoon, about 3 minutes.
Add grapes and cherries; heatl minute.
Cut veal into 1-inch-thick slices; arrange on plates.
Top with foie gras, if using, and sauce.
Garnish plates with rosemary and thyme sprigs.
Serve, passing remaining sauce separately.
Set aside.
Bring wine and next 3 ingredients to boil in another saucepan, stirring until sugar dissolves.
Reduce heat to medium-low and simmer until reduced to 11/2 cups, about 30 minutes.
Using slotted spoon, transfer grapes to small bowl; add cherries to grapes.
Add reduced broth to grape syrup.
Boil until reduced to 3/4 cup, about 10 minutes, do ahead Can be made 2 days ahead.
Cover fruits and sauce base separately and refrigerate.
for veal: Brush veal with olive oil.
Sprinkle chopped herbs all over.
Wrap veal in plastic; chill overnight.
Position rack just below center of oven; preheat to 425°F.
Sprinkle veal with salt and pepper; let stand at room temperature 30 minutes.
Heat 2 tablespoons oil in 14 inch ovenproof skillet over medium-high heat.
Add veal, fat side down.
Sear until brown, about 4 minutes.
Turn over; sear until brown, about 4 minutes.
Place skillet in oven.
Roast veal until thermometer inserted into center registers 135°F to 140°F, about 25 minutes.
Transfer to platter.
Tent with foil; let stand 10 minutes.
Reserve skillet.
Meanwhile, separate foie gras slices on plate to bring to room temperature.
Tilt reserved skillet; spoon off fat from juices.
Add juices to sauce base.
Simmer until thick enough to coat spoon, about 3 minutes.
Add grapes and cherries; heatl minute.
Cut veal into 1-inch-thick slices; arrange on plates.
Top with foie gras, if using, and sauce.
Garnish plates with rosemary and thyme sprigs.
Serve, passing remaining sauce separately.
Chef
