Veal steaks w/ gr. peppercorns

Yield: 6 Servings

Measure Ingredient
4 \N 1/2 lb. veal steaks
3 tablespoons Green peppercorns
3 tablespoons Olive oil
4 tablespoons Butter
⅓ cup Finely chopped shallots
1 cup Madeira or dry red wine
1 cup Heavy whipping cream

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, .

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