Roasted Loin Of Veal With Foie Gras And Cherry-Red

Name: Roasted Loin Of Veal With Foie Gras And Cherry-Red Grape Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups low-salt chicken broth; 1 cup beef broth; 2 cups dry red wine; 1 1/2 cups small seedless red grapes; 1/4 cup (packed) golden brown sugar; 1 teaspoon Worcestershire sauce; 1/2 cup drained wild cherries in syrup (such as amarena)*; 1 3 1/2-pound trimmed boneless veal strip loin; 2 tablespoons olive oil plus more for brushing; 1 tablespoon chopped fresh rosemary plus whole sprigs for garnish; 1 tablespoon chopped fresh thyme plus whole sprigs for garnish; 1 6- to 8-ounce block cooked duck foie gras, cut lengthwise into 1/4-inch-thick slices (optional)

Servings: persons

2 cups low-salt chicken broth
1 cup beef broth
2 cups dry red wine
1 1/2 cups small seedless red grapes
1/4 cup (packed) golden brown sugar
1 teaspoon Worcestershire sauce
1/2 cup drained wild cherries in syrup (such as amarena)*
1 3 1/2-pound trimmed boneless veal strip loin
2 tablespoons olive oil plus more for brushing
1 tablespoon chopped fresh rosemary plus whole sprigs for garnish
1 tablespoon chopped fresh thyme plus whole sprigs for garnish
1 6- to 8-ounce block cooked duck foie gras, cut lengthwise into 1/4-inch-thick slices (optional)

1
Boil both broths until reduced to scant 1 cup. Set aside.
2
Bring wine and next 3 ingredients to boil in another saucepan, stirring until sugar dissolves. Reduce heat to medium-low and simmer until reduced to 11/2 cups, about 30 minutes. Using slotted spoon, transfer grapes to small bowl; add cherries to grapes. Add reduced broth to grape syrup. Boil until reduced to 3/4 cup, about 10 minutes.
3
Brush veal with olive oil. Sprinkle chopped herbs all over. Wrap veal in plastic; chill overnight.
4
Position rack just below center of oven; preheat to 425u00b0F. Sprinkle veal with salt and pepper; let stand at room temperature 30 minutes. Heat 2 tablespoons oil in 14-inch ovenproof skillet over medium-high heat. Add veal, fat side down. Sear until brown, about 4 minutes. Turn over; sear until brown, about 4 minutes. Place skillet in oven. Roast veal until thermometer inserted into center registers 135u00b0F to 140u00b0F, about 25 minutes. Transfer to platter. Tent with foil; let stand 10 minutes. Reserve skillet.
5
Meanwhile, separate foie gras slices on plate to bring to room temperature.
6
Tilt reserved skillet; spoon off fat from juices. Add juices to sauce base. Simmer until thick enough to coat spoon, about 3 minutes. Add grapes and cherries; heat 1 minute.
7
Cut veal into 1-inch-thick slices; arrange on plates. Top with foie gras, if using, and sauce. Garnish plates with rosemary and thyme sprigs. Serve, passing remaining sauce separately.

365

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 12 ingredients. The key ingredients include: 2 cups low-salt chicken broth, 1 cup beef broth, 2 cups dry red wine, 1 1/2 cups small seedless red grapes, and more.

Yes, Roasted Loin Of Veal With Foie Gras And Cherry-Red Grape Sauce 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!

Roasted Loin Of Veal With Foie Gras And Cherry-Red Grape Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions