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Veal Scaloppine with Marsala Demi-Glace

Head Chef Geoff Stevens,
Bonfire Bistro

Demi-glace is a rich sauce made from a complicated blend of beef stock, spices and vegetables. Demi-glace is available at Stephen & Andrews Food & Wine Shoppe.

­4 6oz pieces of veal scaloppine
2/3 cup demi-glace
3 oz dry Marsala
2 handfuls fresh green beans
2 Tbsp shallots, diced
2 cloves garlic, diced

1.   In a pan, sear veal on high heat for 1-2 minutes on each side. Remove from the pan and set aside.
2.   Deglaze pan with Marsala. Add demi-glace and reduce to half the volume.
3.   Whisk in butter.
4.   Blanch green beans in boiling water for about 3 minutes.
5.   Sauté in a saucepan with butter, shallots and garlic.
6.   Season with salt and pepper to taste.
7.   Serve veal with green beans and roasted potatoes. Drizzle the veal with sauce.

Yield 2 servings

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