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Veal Steaks With Sun Dried Tomatoes Recipe

by CookEatShare Cookbook

Ingredients

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. 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. 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. 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. 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. 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.

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