Pan-Fried Veal Steak with a Mustard and Herb Sauce
| Yield: | 1 Servings |
| Categories: | Meats, Capers |
| 1 | tb | Unsalted butter |
| 4 | Loin 'steaks' from milk-fed veal; (7oz) | |
| Salt and freshly ground white pepper | ||
| FOR THE SAUCE | ||
| 2 | Shallots; peeled and finely chopped | |
| 3/4 | oz | Unsalted butter |
| 1 | tb | White wine vinegar |
| 3 1/2 | fl | Dry white wine |
| 7 | fl | Whipping cream |
| 1 | tb | Dijon mustard |
| 1/2 | tb | Finely chopped fresh parsley |
| 1/2 | tb | Finely snipped fresh chives |
| 8 | Fresh tarragon leaves; finely chopped | |
| 4 | Tomatoes; skinned, seeded and diced | |
| 1 | tb | Small capers; rinsed in cold water |
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