May 08, 2017 -
Your wine club shipments are on their way! Read More >>
Club Shipments Begin Shipping
Your wine club shipments are on their way!
May 13, 2017 -
Join us May 13 to sample the wines in your May wine club shipment, along with small bites paired with ... Read More >>
Wine Club Pick Up Party
Join us May 13 to sample the wines in your May wine club shipment, along with small bites paired with each wine. Your wine club shipments will be ready to pick up!
May 20, 2017 -
Join us for our annual Pre-Memorial Day Weekend Tasting, We'll be pouring a selection of our wines for ... Read More >>
Annual Pre-Memorial Day Weekend Tasting
Join us for our annual Pre-Memorial Day Weekend Tasting, We'll be pouring a selection of our wines for you to sample, along with some delicious small bites paired with the wines. Club Members, along with up to six guests, receive complimentary tastings. Non-members will have a $20 tasting fee, refunded with minimum purchase of $100.
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Seared Veal with Raspberry and Wine Reduction Sauce
Paired with ArborBrook Origin 1866 Pinot Noir
"For me, this recipe is a healthy twist to one of my favorite dishes in Switzerland, Veal Schnitzel. No breading and no mushroom sauce, but still very tasty and enjoyable!" ~ Angelina
1 1/2lbs veal, thick cut, 1/4 inch (leg cut is fine)
Fresh ground pepper
ArborBrook Origin 1866 Pinot Noir
Crisp sage leaves for garnish (optional)
Most butchers carry veal and leg cut meat at 1/4 inch, which works well. Dry veal and salt and pepper both sides of cut (to taste). Bring olive oil to near smoke over medium-high to high heat in a large frying pan. Sear 1 - 2 steaks at a time, do not overcrowd, about 2 minutes per side. Be careful to not overcook! Pull and place on foil tented plate and continue with more oil, if needed, to sear the rest of the steaks. When done, place in oven at 175° to keep warm.
In same pan, over high heat, bring 1 cup ArborBrook Origin 1866 Pinot Noir to boil and reduce by half. Add raspberries to reduction and boil for one minute. Puree mixture in blender and then run through a fine mesh screen to remove seeds.
Optional - in a small pan over medium-high heat, place 4 tablespoons of butter in pan and add 8 - 12 fresh sage leaves. Fry until crisp and butter begins to turn brown. Refridgerate butter for later use served at room temperature on bread.
Plate veal and drizzle with sauce. Add sage leaves for garnish.