Roasted Loin of Veal with Foie Gras and Cherry-Red Grape Sau

• 份量: 8 servings

配料

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) (Kio says not optional)

步骤

Boil both broths until reduced to scant 1 cup. Set aside.

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. DO AHEAD Can be made 2 days ahead. Cover fruits and sauce base separately and refrigerate.

Brush veal with olive oil. Sprinkle chopped herbs all over. Wrap veal in plastic; chill overnight.

Position rack just below center of oven; preheat to 425°F. 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 135°F to 140°F, about 25 minutes. Transfer to platter. Tent with foil; let stand 10 minutes. Reserve skillet.

Meanwhile, separate foie gras slices on plate to bring to room temperature.

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.

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.