• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Veal Steaks W/ Gr. Peppercorns

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 4 1/2 lb. veal steaks
  • 3 tb Green peppercorns
  • 3 tb Olive oil
  • 4 tb Butter
  • 1/3 c Finely chopped shallots
  • 1 c Madeira or dry red wine
  • 1 c Heavy whipping cream

 Directions

1. Pound the veal steaks lightly w/ a flat mallet.

2. Drain the peppercorns & rinse under cold running water. Crush about a
third of them & press into both sides of each steak. Sprinkle w/ salt.

3. Heat the oil & 1 tbs. of the butter in a large, heavy skillet & add the
veal. Cook over medium heat about 2 min. or until nicely browned on one
side.

4. Turn the steaks & cook 2 to 3 min. longer. Remove the meat & keep warm.

5. Pour off the fat from skillet & add a tbs. of butter & the shallots.
Cook briefly, stirring, & add wine. Cook over high heat, stirring, until
most of wine is reduced, 5 to 10 min.

6. Stir in cream. Boil vigorously about 2 min. & add any liquid that has
accumulated around veal steaks. Add remaining peppercorns,to taste. Simmer
about 5 min. & swirl in remaining butter

7. Slice steak diagonally, spoon sauce over it.

TONY'S

SOUTH POST OAK, HOUSTON.

WINE: CHATEAU PEYMARTIN 1973.

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