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Roasted Loin Of Veal With Foie Gras And Cherry-Red Grape Sauce

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Roasted Loin Of Veal With Foie Gras And Cherry-Red Grape Sauce is a filling and tasy dish. This is a perfect dish for your oarties. You just have to try this Roasted Loin Of Veal With Foie Gras And Cherry-Red Grape Sauce.
Ingredients
  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
Directions

For sauce: Boil both broths until reduced to scant 1 cup.
Set aside.
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 425°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 135°F to 140°F, about 25 minutes.
Transfer to platter.
Tent with foil; let stand 10 minutes.
Reserve skillet.
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.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Method: 
Roasted

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