Thursday, April 03, 2003

Veal Rack with Leek & White Wine Sauce

Something a little warming for the cooler weather.

Serves 4-6

1.2kg veal rack (6 cutlets)
1 leek, trimmed & halved lengthwise
olive oil for brushing
sea salt & cracked black pepper

White wine sauce:
1 cup white wine
250g chilled butter, cubed

Preheat oven to 200ÂșC.
Secure the veal rack with kitchen string between each cutlet. Blanch (ie pour boiling water over & then drain immediately) the leek halves & tie the five longest strips over the string. Brush the veal generously with the oil & sprinkle with salt & pepper.
Heat a large frypan over high heat. Seal the meat for 1 minute on each side or until brown.
Place the meat on a rack in a baking dish. Bake for 30 minutes or until cooked to your liking.
To make the sauce, place the wine in a medium saucepan over high heat & simmer for 5 minutes or until reduced to 1/2 cup.
Reduce the heat to low & whisk in the butter a few cubes at a time. If the sauce appears oily rather than creamy, remove it from the heat & continue to whisk in the chilled butter until the mixture has a creamy appearance, then incorporate the remaining butter.
Serve the sauce immediately with the veal cutlets & steamed brussel sprouts (or vegies of choice).

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