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

Roasted Loin of Veal with Foie Gras and Cherry-Red Grape Sauce
Roasted Loin of Veal with Foie Gras and Cherry-Red Grape Sauce might be just the main course you are searching for. One portion of this dish contains about 46g of protein, 35g of fat, and From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

1
Boil both broths until reduced to scant 1 cup. Set aside.
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BrothBroth
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.
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CherriesCherries
GrapesGrapes
SugarSugar
WineWine
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Slotted SpoonSlotted Spoon
Sauce PanSauce Pan
BowlBowl
3
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.
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FruitFruit
BrothBroth
GrapesGrapes
BaseBase
1
Brush veal with olive oil.
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Olive OilOlive Oil
VealVeal
2
Sprinkle chopped herbs all over. Wrap veal in plastic; chill overnight.
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HerbsHerbs
VealVeal
WrapWrap
3
Position rack just below center of oven; preheat to 425°F.
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OvenOven
4
Sprinkle veal with salt and pepper; let stand at room temperature 30 minutes.
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Salt And PepperSalt And Pepper
VealVeal
5
Heat 2 tablespoons oil in 14-inch ovenproof skillet over medium-high heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
6
Add veal, fat side down. Sear until brown, about 4 minutes. Turn over; sear until brown, about 4 minutes.
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VealVeal
7
Place skillet in oven. Roast veal until thermometer inserted into center registers 135°F to 140°F, about 25 minutes.
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VealVeal
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Kitchen ThermometerKitchen Thermometer
Frying PanFrying Pan
OvenOven
8
Transfer to platter. Tent with foil; let stand 10 minutes. Reserve skillet.
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Frying PanFrying Pan
Aluminum FoilAluminum Foil
9
Meanwhile, separate foie gras slices on plate to bring to room temperature.
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Foie GrasFoie Gras
10
Tilt reserved skillet; spoon off fat from juices.
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Frying PanFrying Pan
11
Add juices to sauce base. Simmer until thick enough to coat spoon, about 3 minutes.
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BaseBase
12
Add grapes and cherries; heat 1 minute.
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CherriesCherries
GrapesGrapes
13
Cut veal into 1-inch-thick slices; arrange on plates. Top with foie gras, if using, and sauce.
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Foie GrasFoie Gras
SauceSauce
VealVeal
14
Garnish plates with rosemary and thyme sprigs.
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Fresh ThymeFresh Thyme
RosemaryRosemary
15
Serve, passing remaining sauce separately.
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SauceSauce
DifficultyExpert
Ready In45 m.
Servings8
Health Score49
Dairy FreeGluten Free
DietsGluten FreeDairy Free
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