Roasted Loin Of Veal With Foie Gras And Cherry-Red Grape Sauce
|Low salt chicken broth||2 Cup (32 tbs)|
|Beef broth||1 Cup (16 tbs)|
|Dry red wine||2 Cup (32 tbs)|
|Seedless red grapes||1 1⁄2 Cup (24 tbs) (Use Red Ones)|
|Golden brown sugar||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Wild cherries in syrup||1⁄2 Cup (8 tbs), drained|
|Boneless veal strip loin||3 1⁄2 Pound, trimmed|
|Olive oil||2 Tablespoon (Use Extra For Brushing)|
|Chopped rosemary||1 Tablespoon (Use Extra Sprig For Garnishing)|
|Chopped thyme||1 Tablespoon (Use Extra Sprig For Garnishing)|
|Duck foie gras||8 Ounce, cooked and cut length wise|
For sauce: Boil both broths until reduced to scant 1 cup.
Bring wine and next 3 ingredients to boil in another saucepan, stirring until sugar dissolves.
Reduce heat to medium-low and simmer until reduced to 11/2 cups, about 30 minutes.
Using slotted spoon, transfer grapes to small bowl; add cherries to grapes.
Add reduced broth to grape syrup.
Boil until reduced to 3/4 cup, about 10 minutes, do ahead Can be made 2 days ahead.
Cover fruits and sauce base separately and refrigerate.
for veal: Brush veal with olive oil.
Sprinkle chopped herbs all over.
Wrap veal in plastic; chill overnight.
Position rack just below center of oven; preheat to 425Â°F.
Sprinkle veal with salt and pepper; let stand at room temperature 30 minutes.
Heat 2 tablespoons oil in 14 inch ovenproof skillet over medium-high heat.
Add veal, fat side down.
Sear until brown, about 4 minutes.
Turn over; sear until brown, about 4 minutes.
Place skillet in oven.
Roast veal until thermometer inserted into center registers 135Â°F to 140Â°F, about 25 minutes.
Transfer to platter.
Tent with foil; let stand 10 minutes.
Meanwhile, separate foie gras slices on plate to bring to room temperature.
Tilt reserved skillet; spoon off fat from juices.
Add juices to sauce base.
Simmer until thick enough to coat spoon, about 3 minutes.
Add grapes and cherries; heatl minute.
Cut veal into 1-inch-thick slices; arrange on plates.
Top with foie gras, if using, and sauce.
Garnish plates with rosemary and thyme sprigs.
Serve, passing remaining sauce separately.