Roasted Loin of Veal with Foie Gras and Cherry-Red Grape Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Order the roast a week ahead from your butcher. It needs to marinate overnight, so be sure to begin one day ahead. Ingredients:
2 cups low-salt chicken broth |
1 cup beef broth |
2 cups dry red wine |
1 1/2 cups small seedless red grapes |
1/4 cup (packed) golden brown sugar |
1 teaspoon worcestershire sauce |
1/2 cup drained wild cherries in syrup (such as amarena) |
1 3 1/2-pound trimmed boneless veal strip loin |
2 tablespoons olive oil plus more for brushing |
1 tablespoon chopped fresh rosemary plus whole sprigs for garnish |
1 tablespoon chopped fresh thyme plus whole sprigs for garnish |
1 6- to 8-ounce block cooked duck foie gras, cut lengthwise into 1/4-inch-thick slices (optional) |
Directions:
1. For sauce: Boil both broths until reduced to scant 1 cup. Set aside.
2. 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.
3. For veal: Brush veal with olive oil. Sprinkle chopped herbs all over. Wrap veal in plastic; chill overnight.
4. 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.
5. Meanwhile, separate foie gras slices on plate to bring to room temperature.
6. 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; heat 1 minute.
7. 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.
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