Pan Seared Veal Tongue W/ Thyme Red Wine Reduction

Name: Pan Seared Veal Tongue W/ Thyme Red Wine Reduction
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Veal Tongue:; 1-1-1/2 pounds veal tongue; 1 tablespoon butter; 1 tablespoon olive oil; thyme sprigs (for garnish); salt; For the Thyme, Red Wine Reduction; 2 tablespoons butter; 1 tablespoon e.v. olive oil; 1/8 cup red onion (finely chopped); 1 bottle red wine (perferable Cabernet); 1 teaspoon course ground black pepper; 1 cup beef stock (I like Wolfgang Puck's - organic -- or homemade); 1 clove garlic (mined); 1/2 cup port; 1/4 teaspoon fresh thyme; 1 teaspoon agave nectar; 1 teaspoon corn starch (dissolved in a little water)

Servings: persons

For the Veal Tongue:
1-1-1/2 pounds veal tongue
1 tablespoon butter
1 tablespoon olive oil
thyme sprigs (for garnish)
salt
For the Thyme, Red Wine Reduction
2 tablespoons butter
1 tablespoon e.v. olive oil
1/8 cup red onion (finely chopped)
1 bottle red wine (perferable Cabernet)
1 teaspoon course ground black pepper
1 cup beef stock (I like Wolfgang Puck's - organic -- or homemade)
1 clove garlic (mined)
1/2 cup port
1/4 teaspoon fresh thyme
1 teaspoon agave nectar
1 teaspoon corn starch (dissolved in a little water)

1
Place veal tongue in stock pot, cover with water and boil for about 1 and 1/2 hours until very tender.
2
Take out of pot, and when cool enough to handle, peel off the tough outer membrane.
3
Cool completely and slice into 1/2 inch thick slices.
4
Season with salt and pepper.
5
Heat a skillet with 1 tbs. butter and 1 Tbs. olive oil over medium high heat.
6
Sear each slice of veal tongue on medium high until nicely golden brown.
7
Arrange on platter, drizzle Thyme Red Wine Reduction on top and garnish with thyme sprigs.
8
Melt olive oil and 1 Tbs. butter in large saucepan. Saute red onion until almost translucent; turn heat to low, add garlic and saute until tender.
9
Add beef broth, red wine, port, pepper and thyme and cook down until reduced by 2/2 and slightly thick. Adjust for salt.
10
Whisk in cornstarch a little at a time until desired thickness. Whisk in butter. Serve.

155

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: For the Veal Tongue:, 1-1-1/2 pounds veal tongue, 1 tablespoon butter, 1 tablespoon olive oil, and more.

Yes, Pan Seared Veal Tongue W/ Thyme Red Wine Reduction 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.

That's it — enjoy your meal!