Veal Steak with Port Wine Sauce
6,5 / 10
ready in 1 hr 20 min.
- For the port wine sauce
- 300 grams shallots
- 1 Tbsp butter
- 200 milliliters Port wine
- 125 milliliters Beef broth
- 1 tsp fresh, chopped thyme
- ½ tsp liquid honey
- For the veal steak
- 4 Veal steaks (ready for cooking, with layer of fat, each 200 grams)
- freshly ground peppers
- 2 Tbsps olive oil
Preheat the oven to 120°C (approximately 250°F).
For the veal steak, rinse veal, pat dry and season with salt and pepper. Heat oil in a pan and sear meat on all sides.
Remove veal from the pan and bake in the preheated oven for 25-30 minutes until done.
For the port wine sauce, peel shallots and chop. Melt butter in the pan and cook shallots until translucent.
Deglaze the pan with port wine and broth, simmer for about 15 minutes and season with thyme, salt and pepper.
Remove veal from the oven, let it rest briefly and cut into slices. To serve, arrange veal slices on a plate with port wine sauce and garnish with thyme.