Veal Steaks With Sun Dried Tomatoes Recipe

click to rate
0 votes | 955 views
Servings: 4

Ingredients

Cost per serving $0.73 view details
  • 2 whole sun dry tomatoes, packed in oil, liquid removed
  • 1/3 c. chicken or possibly veal stock or possibly canned broth
  • 1 garlic clove, chopped
  • 2 tbsp. plus 2 teaspoon extra virgin olive oil
  • 1/2 teaspoon freshly grnd pepper
  • 4 boneless veal loin steaks (4 to 6 ounce. each), cut 1/2 inch thick
  • 1/4 c. dry white wine
  • 1/4 c. heavy cream
  • 1 tbsp. unsalted butter, chilled
  • 2 tbsp. chopped fresh basil
  • Basil leaves, for garnish

Directions

  1. 1. In a small saucepan, combine the sun-dry tomatoes, chicken stock and garlic. Simmer over moderate heat for 3 min. Transfer to a blender and puree till smooth. With the machine on, drizzle in 2 Tbsp. of the extra virgin olive oil. Scrape the tomato puree into a c. and set aside.
  2. 2. Sprinkle the pepper over both sides of the veal steaks. In a large heavy skillet, heat the remaining 2 tsp. extra virgin olive oil over high heat. Add in the veal steaks and saute/fry, turning once, till browned outside and medium inside, about 2 1/2 min per side. Remove the veal to a plate and cover loosely with aluminum foil to keep hot.
  3. 3. Add in the wine to the skillet and bring to a boil, scraping up any brown bits from the bottom of the pan. Reduce the heat to moderately high and add in the cream. Boil till the cream is thick and reduced to 2 Tbsp., about 2 min. Stir in the reserved tomato puree and any accumulated juices from the veal. Cook, stirring, till heated through, about 30 seconds.
  4. 4. Remove from the heat and swirl in the butter and chopped basil. Divide the sauce proportionately among 4 dinner plates. Place the veal steaks on top and garnish with basil leaves.
  5. 5. For an even more dramatic presentation, prepare Cauliflower and Zucchini Puree (vegetable section) and using a pastry tube, flute around perimeter of each plate. Serves 4.

Toolbox

Add the recipe to which day?
« Today - Oct 24 »
Today - Oct 24
October 25 - 31
November 1 - 7
November 8 - 14
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 81g
Recipe makes 4 servings
Calories 300  
Calories from Fat 178 59%
Total Fat 20.07g 25%
Saturated Fat 5.66g 23%
Trans Fat 0.0g  
Cholesterol 26mg 9%
Sodium 37mg 2%
Potassium 167mg 5%
Total Carbs 20.31g 5%
Dietary Fiber 1.6g 5%
Sugars 5.96g 4%
Protein 7.97g 13%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment