Recipe - Pan-Fried Veal Steak With A Mustard And Herb Sauce

1 tablespoon Unsalted butter
4 Loin 'steaks' from milkfed
veal; (7oz)
Salt and freshly ground
white pepper

FOR THE SAUCE
2 Shallots; peeled and finely
chopped
Three fourths ounce Unsalted butter
1 tablespoon White wine vinegar
3 One half fl Dry white wine
7 fl Whipping cream
1 tablespoon Dijon mustard
One half tablespoon Finely chopped fresh parsley
One half tablespoon Finely snipped fresh chives
8 Fresh tarragon leaves;
finely chopped
4 Tomatoes; skinned, seeded
and minced
1 tablespoon Small capers; rinsed in cold
water

1.Preparing the sauce; Sweat the chopped shallot in the butter without
colouring for a few minutes. Add the white wine vinegar and boil to reduce
down almost completely. Add the white wine and boil to reduce by half. Add
the cream, bring to the boil, then leave to cool. Reserve. 2.Cooking the
veal steaks; In a large nonstick pan, on medium heat, heat the butter
until it foams and becomes a rich gold. Colour the veal steaks on both
sides for about 5 minutes. Season with salt and freshly ground pepper.
Remove the steaks to a small tray and keep warm. 3.Finishing the sauce;
Discard the butter from the veal cooking pan and add the sauce ingredients
from stage 1. Bring to the boil, then whisk in the mustard. Add the herbs,
the tomato dice, the capers and seasoning, then simmer for 1 minute.
4.Serving; Arrange the veal steaks on a dish or plate. Pour the sauce over
them, and serve to your guests.
Posted to KitMailbox Digest by J Pellegrino gigimfg@ix.netcom.com on May
26, 1998