Veal Steak Food

PAN-SEARED VEAL STEAKS WITH GREEN PEPPERCORNS

Pan-Seared Veal Steaks With Green Peppercorns image

Green peppercorns grow on the same vine as the black peppercorns you use in your pepper mill. The difference is the green ones are picked young, while the black have been allowed to mature and dry. Though they are occasionally available still fresh on the branch, flown in directly from Southeast Asia, green peppercorns are always available preserved in brine or freeze-dried. This classic French recipe employs them in a deliciously pungent sauce for veal steaks, though boneless pork loin chops or chicken breasts can stand in nicely.

Provided by David Tanis

Categories dinner, steaks and chops, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 boneless veal steaks, about 6 ounces each, cut 1/2-inch thick
Salt
Zest of 1 lemon, in large curls
4 garlic cloves, thickly sliced
A few thyme sprigs
All-purpose flour
3 tablespoons olive oil (or shallot oil from crispy shallots; see recipe)
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
Crispy shallots for garnish, see recipe (optional)

Steps:

Put veal steaks on a platter and season on both sides with salt. Sprinkle with lemon zest, garlic and thyme sprigs and set aside for an hour (or refrigerate for up to 3 hours, then bring to room temperature). Just before cooking, scrape aromatics from steaks and dust lightly on both sides with flour.
Put olive oil in a wide skillet over medium-high heat. Add veal steaks and cook until lightly browned, 3 to 4 minutes, then turn and cook for 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 and 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. Spoon sauce over steaks, sprinkle with parsley and crispy shallot, if using, and serve immediately.

Nutrition Facts : @context http, Calories 426, UnsaturatedFat 16 grams, Carbohydrate 11 grams, Fat 29 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 11 grams, Sodium 728 milligrams, Sugar 3 grams, TransFat 0 grams

VEAL STEAKS WITH MUSHROOMS AS I LIKE IT!

Veal Steaks With Mushrooms As I Like It! image

I made this for dinner today and it was great! It is important to use fresh ingredients. It has to be veal not beef and it has to be fresh rosemary leaves, the taste is surprising - lemon, rosemary, garlic joined together. OK, for diet version you may use turkey steaks. For side dish I just cooked potato in salted water and sprinkle with olive oil. I think it can also go well with rice or mashed potato. The nice thing with this meal is that it is quick; so my advice is to prepare everything in advance.

Provided by nitko

Categories One Dish Meal

Time 35m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 14

Ingredients

600 g boneless veal steaks
2 tablespoons olive oil
80 g butter
200 g mushrooms (white)
1 garlic clove
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon rosemary
2 tablespoons parsley (fresh leaves)
1 cup wine (white, dry)
40 g butter
1 tablespoon flour
10 g salt
3 g pepper

Steps:

First you have to prepare everything in advance - everything will be fast.
Cut the mushrooms into thin leaves, grate the lemon zest, prepare the lemon juice, and mince garlic.
Heat the butter (not all) and olive oil and fry (on strong fire) previously seasoned veal steaks until they turn brownish (about 4 min per side). Remove the steaks into warm environment (80-100°C stove) and put mushrooms into the frying pan.
Add some butter and salt mushrooms a bit. Sauté mushrooms about 10 minutes; covered.
Return the veal (with all juices) into pan; add garlic, lemon zest, lemon juice, minced parsley leaves and wine into pan and sauté on heavy fire until alcohol evaporates (it takes 2-4 minutes).
At the end add "buerre manie" - a French thing quite simple; melt butter and add flour (you can dry fry flour before to brown it a bit), stir, and than add into a meal to connect juices.
Serve warm with mashed potato, cooked potato, rice, risotto Milanese or pasta. Cherry tomato salad with green lettuce is also nice salad. Of course, use the white wine to drink with the meal.

Nutrition Facts : Calories 557.8, Fat 41.3, SaturatedFat 20.5, Cholesterol 187.3, Sodium 1311.4, Carbohydrate 5.2, Fiber 0.7, Sugar 1.3, Protein 30.8

VEAL STEAK

Veal Steak image

This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't cooked any of the recipes yet. I'm putting them on here so I can find them easier.

Provided by CJAY8248

Categories Veal

Time 35m

Yield 1 veal steak, 2-3 serving(s)

Number Of Ingredients 4

Ingredients

1 1/4 lbs veal steak, sliced 1/2 inch thick
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter

Steps:

Trim steak, and season. Heat frying pan and melt butter. Place meat in the melted butter and brown slowly for 25 to 30 minutes, turning from side to side until meat is tender and golden brown. Serve with oven-browned potatoes and a tossed salad.

Nutrition Facts : Calories 584.3, Fat 39.4, SaturatedFat 20.4, Cholesterol 266.9, Sodium 919.6, Carbohydrate 0.2, Fiber 0.1, Protein 54.3

ADOBO GRILLED VEAL FLANK STEAK

Adobo Grilled Veal Flank Steak image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

10 oranges, juiced
5 limes, juiced
1/2 ounce chopped garlic
Pinch chile flakes
1 ounce fresh oregano
1/2 cup olive oil
24 ounces veal flank steak

Steps:

Combine juices, garlic, chile flakes, oregano, and oil in a mixing bowl. Pour over veal and marinate. Heat grill to medium and grill steak to desired temperature.

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