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Pan Fried Veal Steak With A Mustard And Herb Sauce
Ingredients
- 1 Tbsp. Unsalted butter
- 4 x Loin 'steaks' from lowfat milk-fed veal, (7oz)
- Salt and freshly grnd white pepper
- 2 x Shallots, peeled and finely minced
- 3/4 ounce Unsalted butter
- 1 Tbsp. White wine vinegar
- 3 1/2 fl ounce Dry white wine
- 7 fl ounce Whipping cream
- 1 Tbsp. Dijon mustard
- 1/2 Tbsp. Finely minced fresh parsley
- 1/2 Tbsp. Finely snipped fresh chives
- 8 x Fresh tarragon leaves, finely minced
- 4 x Tomatoes, skinned, seeded and diced
- 1 Tbsp. Small capers, rinsed in cool water
Directions
- 1.Preparing the sauce; Sweat the minced shallot in the butter without colouring for a few min. Add in the white wine vinegar and boil to reduce down almost completely. Add in the white wine and boil to reduce by half. Add in the cream, bring to the boil, then leave to cold. Reserve. 2.Cooking the veal steaks; In a large non-stick pan, on medium heat, heat the butter till it foams and becomes a rich gold. Colour the veal steaks on both sides for about 5 min. Season with salt and freshly grnd pepper.
- Remove the steaks to a small tray and keep hot. 3.Finishing the sauce; Throw away the butter from the veal cooking pan and add in the sauce ingredients from stage 1. Bring to the boil, then whisk in the mustard. Add in the herbs, the tomato dice, the capers and seasoning, then simmer for 1 minute.
- 4.Serving; Arrange the veal steaks on a dish or possibly plate. Pour the sauce over them, and serve to your guests.
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