Grilled Veal Chops With Merlot Sauce |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From the The Hotel Hershey, Hershey, PA. Ingredients:
3 tablespoons olive oil |
1 1/2 cups carrots, chopped |
1 1/2 cups celery, chopped |
1 1/2 cups onions, chopped |
3 tablespoons tomato paste |
3 tablespoons black peppercorns, whole |
1 1/2 tablespoons fresh rosemary |
1 tablespoon lemon peel, grated |
2 bay leaves |
750 ml merlot |
1 1/2 cups beef stock |
1 1/2 cups low sodium chicken broth |
4 veal chops, 1-inch thick |
Directions:
1. Heat oil in heavy large skillet over high heat. Add carrots, celery and onions; saute until vegetables are brown, about 10 minutes. Add tomato paste; stir 30 seconds. Add peppercorns, rosemary, lemon peel and bay leaves; stir 1 minute. Add wine. Boil until mixture is thick, about 15 minutes. Add both stocks and bring to boil. Reduce heat and simmer until liquid is reduced to about 3/4 cup and thickens to sauce consistency, about 20 minutes. Strain sauce. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before using).
2. Prepare barbecue (medium-high heat) or preheat broiler. Season veal with salt and pepper. Grill or broil to desired doneness, about 5 minutes per side for medium-rare. Transfer veal to plates. Spoon sauce over and serve.
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