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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.