| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Meat |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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