Veal Sauté With Merlot Pan Sauce Recipes

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VEAL PAILLARD WITH LEMON SAUCE, HARICOT VERTS SALAD, AND MASHED RED POTATOES



Veal Paillard with Lemon Sauce, Haricot Verts Salad, and Mashed Red Potatoes image

Provided by Robert Irvine : Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 26

1 tablespoon cornstarch
1/4 cup water
1/2 cup sugar
Pinch salt
1 shallot, thinly sliced
1 lemon, zested and juiced
1 tablespoon honey
1 1/2 pounds red bliss potatoes, peeled and cut into 1-inch chunks
Salt
6 tablespoons unsalted butter (3/4 of a stick), cut into pieces
1/2 cup heavy cream
Freshly ground white pepper
Salt
1 pound haricot verts, ends trimmed
3 tablespoons champagne vinegar
2 teaspoons Dijon mustard
Freshly ground black pepper
6 tablespoons extra-virgin olive oil
1/2 cup nicoise olives
1 pint grape tomatoes
1/4 cup minced fresh parsley
4 veal cutlets
1 cup all-purpose flour
Salt and freshly ground black pepper
2 tablespoons unsalted butter, plus more for cooking
1 tablespoon grapeseed oil, plus more for cooking

Steps:

  • For the lemon sauce: In a saucepan, whisk together the cornstarch with the water. Stir in the sugar and a pinch of salt until well mixed. Add the shallots and stir in the lemon zest and juice. Bring to a simmer over low heat and cook until thickened, about 1 minute. Stir in the honey. Remove from the heat and set aside to cool.
  • For the potatoes: Place the potatoes in a saucepan of salted cold water and bring to a boil. Boil the potatoes until a fork goes in easily, 10 to 12 minutes. Drain and return the potatoes to the pan.
  • Mash the potatoes with the butter and cream. Season with salt and white pepper, to taste. Cover and keep warm.
  • For the salad: Bring a saucepan of salted cold water to a boil. Blanch the haricot verts until just tender and still bright green. Drain well.
  • Whisk together the vinegar, Dijon mustard, 1/4 teaspoon salt, and a pinch of pepper. While whisking, slowly drizzle in the olive oil. Taste and season, if needed.
  • Toss the haricot verts with the vinaigrette and remaining salad ingredients to coat well. Taste and season with salt, if needed. Set aside.
  • For the veal: Pound the cutlets into thin, even pieces between 2 sheets of plastic. Place the flour in a large bowl and season with salt and pepper. Dredge the veal in the seasoned flour.
  • Heat a large saute pan over medium-high heat. Add 2 tablespoons butter and 1 tablespoon grapeseed oil to the hot pan.
  • Saute the veal until golden brown on both sides, about 2 minutes per side. Cook in batches, adding more butter and oil, if needed. Transfer each cooked cutlet to a plate lined with paper towels. Season each piece with salt.
  • For serving: Spoon some of the mashed potatoes into middle of the plates, top each with a veal cutlet, and arrange some of the salad on the side of the veal. Spoon a small amount of lemon sauce on each piece of veal.

VEAL SAUTé WITH MERLOT PAN SAUCE



Veal Sauté with Merlot Pan Sauce image

Categories     Beef     Sauté     Quick & Easy     Dinner     Meat     Veal     Fall     Spring     Winter     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield 2 servings; can be doubled

Number Of Ingredients 5

10 ounces veal cutlets
4 teaspoons minced fresh sage
3 tablespoons butter
1 large shallot, chopped
1/2 cup Merlot or other dry red wine

Steps:

  • Using rolling pin, pound veal between sheets of waxed paper to 1/4-inch thickness. Sprinkle veal with 3 teaspoons sage, salt and pepper. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add veal and cook to desired doneness, about 3 minutes per side for medium. Transfer veal to plates. Add chopped shallot to skillet; stir 30 seconds. Add wine and remaining 1 tablespoon butter. Boil sauce until reduced almost to glaze, stirring up any browned bits, about 2 minutes. Spoon sauce over veal; sprinkle with remaining 1 teaspoon sage and serve.

SAUTEED VEAL WITH LEMON ON A BED OF BROCCOLI RABE



Sauteed Veal with Lemon on a Bed of Broccoli Rabe image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 12m

Yield 2 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
2 tablespoons all-purpose flour
1/2 cup chicken stock
1/2 pound thinly sliced veal scallops
Salt and freshly ground black pepper
1 ripe lemon, zested and juiced
A handful of fresh flat-leaf parsley, finely chopped
1/4 cup water
10 ounces broccoli rabe
1 garlic clove, chopped
1/4 to 1/2 teaspoon grated or ground nutmeg

Steps:

  • In a skillet over moderate heat, combine oil, butter and flour. Cook 2 or 3 minutes. Whisk in broth. Add the sliced veal in thickened sauce 3 or 4 minutes and transfer to a warm platter. Season veal with salt and pepper. Add lemon zest, lemon juice and chopped parsley to the sauce and remove pan from heat.
  • Heat water for broccoli rabe. Blanch until just cooked but still crispy. Drain broccoli rabe. Place a second skillet over medium high heat. Add extra-virgin olive oil, garlic, and broccoli rabe and cook until tender. Season with salt, pepper and nutmeg.
  • To assemble, divide broccoli rabe between 2 dinner plates. Top with veal and pour pan sauce equally over the 2 plates.

VEAL WITH MUSHROOM-WINE SAUCE



Veal with Mushroom-Wine Sauce image

A tender and flavorful main course, Veal with Mushroom-Wine Sauce, brings a touch of elegance to the dinner table. "This delicious entree came from a cookbook filled with low-fat recipes. We altered it a bit to better suit our tastes," says Julie Kocur of Abingdon, Maryland.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

4 veal cutlets (4 ounces each)
1/2 teaspoon canola oil
1 pound sliced fresh mushrooms
1 small onion, chopped
1 garlic clove, minced
1/2 cup white wine or reduced-sodium chicken broth
4 teaspoons all-purpose flour
1/4 cup water
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large nonstick skillet coated with cooking spray, cook veal in oil over medium heat until no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add mushrooms, onion and garlic to the skillet; cook over medium-high heat until tender, 5-8 minutes. Add wine, stirring to loosen browned bits from pan. , Combine flour and water until smooth; stir into mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in parsley, salt and pepper. Serve over veal.

Nutrition Facts : Calories 231 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 281mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

VEAL SAUTé



Veal Sauté image

If your French is good, you can tell your delighted dinner guests they are having sauté de veau. Simply put, it's plain delicious.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 13

1 pound veal round steak, 1/2 inch thick
2 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive or vegetable oil
1/2 cup dry white wine or Progresso™ chicken broth (from 32-ounce carton)
1/4 cup water
1 teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves
1/4 teaspoon salt
3/4 cup peeled pearl onions (4 ounces)
2 medium carrots, cut into julienne strips
Chopped fresh parsley, if desired

Steps:

  • Remove fat from veal. Cut veal into 4 serving pieces.
  • Mix flour, paprika, 1/4 teaspoon salt and the pepper. Coat veal with flour mixture. Flatten between sheets of plastic wrap or waxed paper with a meat mallet to 1/4-inch thickness.
  • Heat oil in 10-inch nonstick skillet over medium-high heat. Cook veal in oil, turning once, until brown; drain.
  • Add wine, water, rosemary, 1/4 teaspoon salt, the onions and carrots to veal in skillet. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, adding water if necessary, until veal and vegetables are tender. Place veal and vegetables on platter; pour pan drippings over top. Sprinkle with parsley.

Nutrition Facts : Calories 165, Carbohydrate 8 g, Cholesterol 75 mg, Fiber 1 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 500 mg

GRILLED VEAL CHOPS WITH MERLOT SAUCE



Grilled Veal Chops With Merlot Sauce image

Make and share this Grilled Veal Chops With Merlot Sauce recipe from Food.com.

Provided by lazyme

Categories     Veal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons olive oil
1 1/2 cups carrots, chopped
1 1/2 cups celery, chopped
1 1/2 cups onions, chopped
3 tablespoons tomato paste
3 tablespoons black peppercorns, whole
1 1/2 tablespoons fresh rosemary
1 tablespoon lemon peel, grated
2 bay leaves
750 ml merlot
1 1/2 cups beef stock
1 1/2 cups low sodium chicken broth
4 veal chops, 1-inch thick

Steps:

  • Heat oil in heavy large skillet over high heat. Add carrots, celery and onions; saute until vegetables are brown, about 10 minutes. Add tomato paste; stir 30 seconds. Add peppercorns, rosemary, lemon peel and bay leaves; stir 1 minute. Add wine. Boil until mixture is thick, about 15 minutes. Add both stocks and bring to boil. Reduce heat and simmer until liquid is reduced to about 3/4 cup and thickens to sauce consistency, about 20 minutes. Strain sauce. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before using).
  • Prepare barbecue (medium-high heat) or preheat broiler. Season veal with salt and pepper. Grill or broil to desired doneness, about 5 minutes per side for medium-rare. Transfer veal to plates. Spoon sauce over and serve.

Nutrition Facts : Calories 323.5, Fat 11.2, SaturatedFat 1.7, Sodium 483.9, Carbohydrate 19.5, Fiber 3.4, Sugar 7.9, Protein 4.7

PAN-SEARED STEAK WITH MUSHROOM-MERLOT SAUCE



Pan-Seared Steak with Mushroom-Merlot Sauce image

Categories     Beef     Mushroom     Sauté     Quick & Easy     Steak     Red Wine     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

2 10-ounce rib-eye steaks
2 teaspoons coarsely ground pepper
2 tablespoons vegetable oil
3 tablespoons chilled unsalted butter
6 ounces fresh shiitake mushrooms, stemmed, cut into 1/2-inch pieces
1 shallot, thinly sliced
3/4 cup Merlot
1 tablespoon chopped fresh thyme

Steps:

  • Sprinkle steaks on both sides with salt and 2 teaspoons pepper; press to adhere. Heat oil in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 3 minutes per side for medium. Transfer steaks to 2 plates (do not clean skillet). Add 1 tablespoon butter to pan. Add mushrooms and shallot; sauté 2 minutes. Add wine and thyme and boil until wine is reduced by half, about 2 minutes. Remove from heat. Whisk in 2 tablespoons butter, 1 tablespoon at a time. Season sauce with salt and pepper. Pour over steaks.

EASY MERLOT SAUCE FOR STEAK



Easy Merlot Sauce for Steak image

this was an idea that i got from another site (epicurious i might have spelled it wrong) but i modified it to a simple version. the version on the site called for veal stock ( HA! like i could find that!)

Provided by redhead_2319

Categories     Sauces

Time 23m

Yield 1 cup ?, 1 serving(s)

Number Of Ingredients 4

1 (8 ounce) jar red currant jelly (get a "fancy" one if you can find it )
1/4 cup butter (or more, must be butter )
1/2 cup beef stock, not beef broth (store bought )
1 cup merlot

Steps:

  • put all ingredients in a medium non stick sauce pan.
  • bring to a boil and turn down to medium heat
  • keep on medium heat for 10 minute
  • sauce should reduce down to a syrup like sauce.
  • pour over cooked steak of choice.

Nutrition Facts : Calories 1216.1, Fat 46.3, SaturatedFat 29.3, Cholesterol 122, Sodium 795.5, Carbohydrate 164.6, Fiber 2.3, Sugar 117.7, Protein 2.4

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