Pan-Seared Veal Steaks With Green Peppercorns
- Total Time
- 30 minutes, plus 1 hour marinating
- Rating
- Comments
- Read comments
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Ingredients
- 4boneless veal steaks, about 6 ounces each, cut ½-inch thick
- Salt
- Zest of 1 lemon, in large curls
- 4garlic cloves, thickly sliced
- A few thyme sprigs
- All-purpose flour
- 3tablespoons olive oil (or shallot oil from crispy shallots; see recipe)
- 2tablespoons butter
- 1large shallot, finely diced
- 2 to 3tablespoons green peppercorns, rinsed if in brine or rehydrated if freeze-dried
- 1cup rich veal or chicken stock
- 4tablespoons crème fraîche
- 1tablespoon brandy
- 2tablespoons chopped parsley
- Crispy shallots for garnish, see recipe (optional)
Nutritional analysis per serving (4 servings)
429 calories; 29 grams fat; 11 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 28 grams protein; 736 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Distribute steaks among 4 warmed plates. Spoon sauce over steaks, sprinkle with parsley and crispy shallot, if using, and serve immediately.
Private Notes
Comments
Basically this is veal steak au poivre and it is spectacularly good. I had my usual problem getting the sauce to thicken. With more modern gas ranges the temperature recommendations need to be adjusted. Using medium-high the shallots were almost burned in 30 seconds. Use a much lower temp with a high intensity range then increase for the meat. Don't know where to get veal steaks. Bought nice thick chops, trimmed the steak and fillet from the bone, flattened the meat to 1/2" and it was perfect.
This was elegant and fabulous. Served with roasted fingerlings, asparagus and a Provençal rose. Thank you.
Used veal scaloppine as that's what was available and skipped the onions. Another really good and elegant dish.
We have made this as written several times, except used pork tenderloin. It is a great way to feed a crowd deliciously because the recipe easily scales up. Served with smashed potatoes, roasted broccoli and garlic bread. Lovely dinner!
Made this exactly as written, so delicious! I’m not sure the “marinade” helps as much as just salting the meat though, next time I’ll just add a sprig of thyme to the sauce when the broth is added, and maybe a squeeze of lemon juice at the end. We did use veal steaks, but would be just as delicious with pork loin or chicken breasts. A keeper for sure!
Used veal scaloppine as that's what was available and skipped the onions. Another really good and elegant dish.
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