PAN-SEARED VEAL STEAKS WITH GREEN PEPPERCORNS
Green peppercorns grow on the same vine as the black peppercorns you use in your pepper mill. The difference is the green ones are picked young, while the black have been allowed to mature and dry. Though they are occasionally available still fresh on the branch, flown in directly from Southeast Asia, green peppercorns are always available preserved in brine or freeze-dried. This classic French recipe employs them in a deliciously pungent sauce for veal steaks, though boneless pork loin chops or chicken breasts can stand in nicely.
Provided by David Tanis
Categories dinner, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put veal steaks on a platter and season on both sides with salt. Sprinkle with lemon zest, garlic and thyme sprigs and set aside for an hour (or refrigerate for up to 3 hours, then bring to room temperature). Just before cooking, scrape aromatics from steaks and dust lightly on both sides with flour.
- Put olive oil in a wide skillet over medium-high heat. Add veal steaks and cook until lightly browned, 3 to 4 minutes, then turn and cook for 2 minutes more. Remove and keep warm. Wipe skillet clean, then add butter and diced shallot. Season lightly with salt and cook, stirring, until shallot is soft and beginning to color, about 3 minutes.
- Turn heat to high, add peppercorns and cook for 1 minute. Add stock and simmer until reduced by nearly half, 2 to 3 minutes. Add crème fraîche and brandy and stir to incorporate. Return veal to pan and continue simmering until sauce thickens a bit, about 2 minutes more.
- Distribute steaks among 4 warmed plates. Spoon sauce over steaks, sprinkle with parsley and crispy shallot, if using, and serve immediately.
Nutrition Facts : @context http, Calories 426, UnsaturatedFat 16 grams, Carbohydrate 11 grams, Fat 29 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 11 grams, Sodium 728 milligrams, Sugar 3 grams, TransFat 0 grams
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Luda Curtis
[email protected]This recipe is a waste of time and ingredients. Don't bother.
Michael Ally
[email protected]I followed the recipe exactly and the dish turned out terribly. The veal was overcooked and the sauce was watery.
Twinamasiko Shanitah
[email protected]Not a fan of this recipe. The veal was dry and the sauce was bland.
Chisom V Okoye
[email protected]Overall, I thought this recipe was pretty good. The veal was tender and the sauce was flavorful, but I found the green peppercorns to be a bit overpowering.
Tanya Cassel
[email protected]The veal was a bit tough, but the sauce was delicious. I think I might try cooking the veal for a little less time next time.
Jibchhi Ydv
[email protected]This recipe is definitely a winner! The veal was cooked perfectly and the sauce was rich and creamy. I will definitely be making this again.
Ekeh Gift Chioma
[email protected]I was a bit skeptical about the green peppercorns, but they really added a nice touch to the dish. The veal was also very tender and flavorful.
Gayle Carter
[email protected]Amazing recipe! The veal was cooked to perfection and the green peppercorn sauce was divine. I highly recommend trying this dish.
David Jerkins
[email protected]The instructions were clear and easy to follow, even for a novice cook like me. The veal turned out perfectly tender and juicy, and the sauce was flavorful without being overpowering.
Jubayer Khan
[email protected]This veal steak recipe is a keeper! The green peppercorns add a subtle yet noticeable kick that elevates the dish. I served it with mashed potatoes and roasted vegetables, and it was a hit with my family.