This is a recipe that we adapted from Food and Wine. You can find the original here. They used rib chops, we used the veal porterhouse cut.
2 veal porterhouse steaks
2 tablespoons olive oil
1 cups Cabernet Sauvignon
1 shallot, finely chopped
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup beef stock
Salt and freshly ground pepper*
- In a medium saucepan, combine the wine with half of the shallot and boil until the wine has reduced to 1/2 cup, 15 minutes.
- In a small saucepan, melt the butter. Add the remaining shallot and cook over moderately high heat, stirring, until golden, 3 minutes. Stir in the flour. Slowly whisk in the stock until smooth, then bring to a boil, whisking until thickened. Whisk in the reduced wine and simmer over low heat, whisking, for 30 minutes. Strain the sauce into the medium saucepan. Season with salt and pepper.
- Preheat the oven to 325°. In a large skillet, heat 2 tablespoons of olive oil until shimmering. Remove the veal chops from the marinade; discard the thyme and scrape off the garlic. Season the chops with salt and pepper and add to the skillet. Cook over high heat until richly browned, about 3 minutes per side. (Our veal was somewhat thin (about 3/4 inch – 1 inch) so three minutes per side plus a little extra cooked it to rare. If yours are thicker, transfer to an oven to finish cooking to your desired temperature.) Transfer the chops to plates and spoon the sauce on top. ENJOY!
*We used ground white peppercorns to season the veal, which is one of our favorite spices for meat. Particularly for a hanger steak or a ribeye, this strong taste blends wonderfully with the meat. Next time we do veal chops, we may go for a milder taste with our pepper – even though it was still delicious, we couldn’t help but wonder if the white peppercorns overpowered the veal a little bit.