Pan-Seared Veal Steaks With Green Peppercorns Recipe

Name: Pan-Seared Veal Steaks With Green Peppercorns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless veal steaks, about 6 ounces each, cut 1/2-inch thick; Salt; Zest of 1 lemon, in large curls; 4 garlic cloves, thickly sliced; A few thyme sprigs; All-purpose flour; 3 tablespoons olive oil (or shallot oil from crispy shallots; see recipe); 2 tablespoons butter; 1 large shallot, finely diced; 2 to 3 tablespoons green peppercorns, rinsed if in brine or rehydrated if freeze-dried; 1 cup rich veal or chicken stock; 4 tablespoons creme fraiche; 1 tablespoon brandy; 2 tablespoons chopped parsley; Crispy shallots for garnish, see recipe (optional)

Servings: persons

4 boneless veal steaks, about 6 ounces each, cut 1/2-inch thick
Salt
Zest of 1 lemon, in large curls
4 garlic cloves, thickly sliced
A few thyme sprigs
All-purpose flour
3 tablespoons olive oil (or shallot oil from crispy shallots; see recipe)
2 tablespoons butter
1 large shallot, finely diced
2 to 3 tablespoons green peppercorns, rinsed if in brine or rehydrated if freeze-dried
1 cup rich veal or chicken stock
4 tablespoons creme fraiche
1 tablespoon brandy
2 tablespoons chopped parsley
Crispy shallots for garnish, see recipe (optional)

1
Put veal steaks on a platter and season on both sides with salt.
2
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).
3
Just before cooking, scrape aromatics from steaks and dust lightly on both sides with flour.
4
Put olive oil in a wide skillet over medium-high heat.
5
Add veal steaks and cook until lightly browned, 3 to 4 minutes, then turn and cook for 2 minutes more.
6
Remove and keep warm.
7
Wipe skillet clean, then add butter and diced shallot.
8
Season lightly with salt and cook, stirring, until shallot is soft and beginning to color, about 3 minutes.
9
Turn heat to high, add peppercorns and cook for 1 minute.
10
Add stock and simmer until reduced by nearly half, 2 to 3 minutes.
11
Add creme fraiche and brandy and stir to incorporate.
12
Return veal to pan and continue simmering until sauce thickens a bit, about 2 minutes more.
13
Distribute steaks among 4 warmed plates.
14
Spoon sauce over steaks, sprinkle with parsley and crispy shallot, if using, and serve immediately.

687

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 boneless veal steaks, about 6 ounces each, cut 1/2-inch thick, Salt, Zest of 1 lemon, in large curls, 4 garlic cloves, thickly sliced, and more.

Yes, Pan-Seared Veal Steaks With Green Peppercorns falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Seared Veal Steaks With Green Peppercorns

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