Veal Sauté With Merlot Pan Sauce Food

SAUTEED VEAL WITH LEMON ON A BED OF BROCCOLI RABE

Steps:

• In a skillet over moderate heat, combine oil, butter and flour. Cook 2 or 3 minutes. Whisk in broth. Add the sliced veal in thickened sauce 3 or 4 minutes and transfer to a warm platter. Season veal with salt and pepper. Add lemon zest, lemon juice and chopped parsley to the sauce and remove pan from heat.
• Heat water for broccoli rabe. Blanch until just cooked but still crispy. Drain broccoli rabe. Place a second skillet over medium high heat. Add extra-virgin olive oil, garlic, and broccoli rabe and cook until tender. Season with salt, pepper and nutmeg.
• To assemble, divide broccoli rabe between 2 dinner plates. Top with veal and pour pan sauce equally over the 2 plates.

VEAL SAUTé

Steps:

• Remove fat from veal. Cut veal into 4 serving pieces.
• Mix flour, paprika, 1/4 teaspoon salt and the pepper. Coat veal with flour mixture. Flatten between sheets of plastic wrap or waxed paper with a meat mallet to 1/4-inch thickness.
• Heat oil in 10-inch nonstick skillet over medium-high heat. Cook veal in oil, turning once, until brown; drain.
• Add wine, water, rosemary, 1/4 teaspoon salt, the onions and carrots to veal in skillet. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, adding water if necessary, until veal and vegetables are tender. Place veal and vegetables on platter; pour pan drippings over top. Sprinkle with parsley.

VEAL SCALOPPINI WITH LEMON CREAM SAUCE

Steps:

• Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.
• Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini, and cook until golden brown on both sides, and no longer pink on the inside, about 4 minutes per side. Remove to a paper towel lined plate, and keep warm.
• Pour in lemon juice and white wine. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and lemon pepper, and bring to a boil. Once the sauce is boiling, stir in the dissolved cornstarch, and cook until thickened and clear, about 1 minute. Remove the sauce from the heat, then whisk in heavy cream. Place the veal on a serving platter, and pour sauce overtop to serve.

VEAL WITH ORANGE SAUCE

Steps:

• Preheat the oven to a moderate temperature.
• Squeeze the orange juice, and set aside.
• Grate a teaspoon of orange rind, and set aside.
• Dip the slices of veal in flour, then sauté until lightly browned on both sides.
• Transfer the veal to an ovenproof casserole dish, and set aside.
• Pour the orange juice and wine into the still-hot sauté pan.
• Let the orange juice and wine bubble for one minute.
• Add the soy sauce and orange zest, then pour the orange/wine sauce over the veal.
• Cover with foil and cook for 30 minutes.
• Remove the foil, add some freshly chopped chives and serve.

SAGE ROAST BEEF WITH MERLOT SAUCE

Steps:

• Combine sage through garlic; rub over roast.
• Heat, on medium-high heat, a large oven-proof skillet (no plastic handle) coated with spray.
• Add roast to pan and cook 6 minutes, browning all sides.
• Bake at 350° about 25 minutes until thermometer inserted in thickest site reads 140° (medium rare) or until done to your taste.
• Place roast on cutting board; cover loosely with foil; let stand 15 minutes before slicing.
• MAKE SAUCE:.
• Heat pan coated with spray over medium-high.
• Sauté shallots about 3 minutes.
• Stir in merlot; bring to a boil; cook about 4 minutes until reduced to ¾ cup.
• Stir in bouillon; cook about 6 minutes until reduced to 1¼ cup.
• Stir in butter until melted; stir in parsley and salt.
• Serve sauce with tenderloin.

VEAL SAUTé WITH MERLOT PAN SAUCE

Steps:

• Using rolling pin, pound veal between sheets of waxed paper to 1/4-inch thickness. Sprinkle veal with 3 teaspoons sage, salt and pepper. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add veal and cook to desired doneness, about 3 minutes per side for medium. Transfer veal to plates. Add chopped shallot to skillet; stir 30 seconds. Add wine and remaining 1 tablespoon butter. Boil sauce until reduced almost to glaze, stirring up any browned bits, about 2 minutes. Spoon sauce over veal; sprinkle with remaining 1 teaspoon sage and serve.

PAN-SEARED STEAK WITH MUSHROOM-MERLOT SAUCE

Steps:

• Sprinkle steaks on both sides with salt and 2 teaspoons pepper; press to adhere. Heat oil in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 3 minutes per side for medium. Transfer steaks to 2 plates (do not clean skillet). Add 1 tablespoon butter to pan. Add mushrooms and shallot; sauté 2 minutes. Add wine and thyme and boil until wine is reduced by half, about 2 minutes. Remove from heat. Whisk in 2 tablespoons butter, 1 tablespoon at a time. Season sauce with salt and pepper. Pour over steaks.

GRILLED VEAL CHOPS WITH MERLOT SAUCE

Steps:

• Heat oil in heavy large skillet over high heat. Add carrots, celery and onions; saute until vegetables are brown, about 10 minutes. Add tomato paste; stir 30 seconds. Add peppercorns, rosemary, lemon peel and bay leaves; stir 1 minute. Add wine. Boil until mixture is thick, about 15 minutes. Add both stocks and bring to boil. Reduce heat and simmer until liquid is reduced to about 3/4 cup and thickens to sauce consistency, about 20 minutes. Strain sauce. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before using).
• Prepare barbecue (medium-high heat) or preheat broiler. Season veal with salt and pepper. Grill or broil to desired doneness, about 5 minutes per side for medium-rare. Transfer veal to plates. Spoon sauce over and serve.