Oct 19, 2019 -
CANCELLED Fall is in the air and what better way to celebrate the season than an evening around the ... Read More >>
S'mores & Pinot Noir - CANCELLED
CANCELLED Fall is in the air and what better way to celebrate the season than an evening around the fire pit? With s'mores and Pinot Noir, of course! Join us for a fun evening of friendship, laughter, and fire pit stories! Wear your cozy sweaters or jackets! RSVPs will be required, so please click here if you're a club member, and click here if you aren't. Interested in joining the club? Check ...
Nov 02, 2019 -
We are thrilled to have Stewart Todd joining us again! Stewart is an expert in all things Port and Sauternes. ... Read More >>
For the Love of Port & Sauternes
We are thrilled to have Stewart Todd joining us again! Stewart is an expert in all things Port and Sauternes. Some of you were lucky enough to attend his Port tasting a few years ago. We'll be tasting Ports again this time, but will also be adding in some Sauterness. This is going to be a really fun tasting and seating is very limited. As these wines are coming directly from their country of origin, ...
ArborBrook Tasting Room
ArborBrook Tasting Room 17770 17770 NE Calkins Lane, Newberg, OR 97132
Nov 23, 2019 -
Our annual Pre-Thanksgiving Invitational Tasting! 10:00am - 5:00pm RSVP by November 15, 2019 to firstname.lastname@example.org or ... Read More >>
Pre-Thanksgiving Invitational Tasting - 2019
Our annual Pre-Thanksgiving Invitational Tasting! 10:00am - 5:00pm RSVP by November 15, 2019 to email@example.com or give us a call in the tasting room at 503.538.0959. Complimentary for Club Members and up to six guests; $20 for all other guests.
ArborBrook's Tasting Room
ArborBrook's Tasting Room 17770 17770 NE Calkins Lane
« previous 1 2 next »
Syndicated through dotCal
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.