Veal Augustina
I developed this recipe for a friend who was in the pink veal business where the animals are raised naturally in the outdoors. Delicious and quick, a brilliant party dish. Serve with potatoes.
Ingredients
12 small shallots
3 tbsp olive oil
Salt and freshly ground pepper
2 cups chicken stock
6 ounces toasted pine nuts
1 pound veal medallions
1/4 cup dry white wine
2 tbsp unsalted butter
8 oil packed sun dried tomatoes, drained and cut into julienne strips
1 tbsp fresh basil, chopped
1/4 cup unsalted butter
Directions
Preheat oven to 325°F
Coat shallots with olive oil, salt and pepper and place in a shallow baking pan in the oven. Roast the shallots until brown and soft (about 30 minutes). Reduce the chicken stock to 1/2 cup.
Braise veal in a skillet with 2 tablespoons of butter (about 2 minutes per side). Keep warm on a separate plate. Pour off butter from skillet. Add shallots, pine nuts, wine and sun dried tomatoes to skillet and cook until the wine is nearly evaporated.
Add reduced stock and simmer to reduce sauce consistency. Whisk in the 1/4 cup of butter, 2 tablespoons at a time. Spoon over veal. Sprinkle basil on top and serve.
Makes 6 servings.