Veal au Poivre Recipe
In my opinion, the best place to get tender cuts of veal in the US is a halal meat market. There seems to be more turnover of veal products in general. It’s cheaper than Whole Foods and fresher than the Asian market.
I bought boneless veal chops to make this steak au poivre recipe. It’s an easy dish to prepare, so the key is to prepare a flavorful sauce to accompany the meat. I made the sauce with green peppercorns and a splash of Cognac brandy. Instead of serving the veal au poivre with potatoes, I paired it with a tasty pumpkin and sweet rice purée. It’s a nice change of pace from your average steak and potatoes dish!
Note: You can catch me live today on Blog Talk Radio. I'll be on Real Talk with Lee, chatting about my new cookbook "Banh Mi" Wednesday, July 17th at 7:00 p.m EST. I hope you all can tune in for the interview!
Yields: 6 servings3 (10-ounce) boneless veal chops, about 1"-thick
1 tablespoon olive oil
4 tablespoons unsalted butter, diced
3 tablespoons whole green peppercorns, coarsely crushed
2 teaspoons sea salt (or regular salt)
½ cup veal stock (or store-bought beef stock)
2 tablespoons brandy
Pat dry the meat with paper towels. Sprinkle with salt and 2½ tablespoons of green peppercorns.
Heat a cast iron pan. Brush with a thin layer of oil, then melt 2 tablespoons butter. Place the veal chops. Sear and brown the meat on both sides for about 4 minutes per side. It's important that you do not pierce the meat (use tongs instead) so it remains tender. Flip the steaks and generously sprinkle with salt. Cook until you reach the desired doneness (I cooked them for another 4 minutes, up to 7 minutes if you like the meat less pink). Turn off the heat. Transfer to a plate. Cover with a piece of aluminum foil and let the meat sit for 10 minutes before slicing.
Note: When flaming alcohol, I'm always very cautious and have a fire extinguisher within reach.
Remove half the amount of the drippings from the pan, essentially the excess fat at the surface. Add the brandy. Immediately light the alcohol using an extra long lighter and allow to cook until all the flames disappear. (It's not as scary as it seems!). Return the pan to medium heat, stir in the veal stock (or beef stock) and add the rest of the butter. Whisk well until well incorporated, gathering as many brown bits as possible from the bottom of the pan. Season with salt and the rest of the green peppercorns. Turn off the heat. Return the veal chops to the pan, basting and coating the meat in the sauce. Cover and let sit for 5-10 minutes until you're ready to serve..
Make sure the steaks are sliced against the grain, so the meat remains tender.
You could add a little cream to finish the sauce at the end. In my opinion, the amount of butter already gave a rich mouth-feel to the sauce and plenty of flavor.
I'm a wuss when it comes to flaming alcohol. If you have long hair like me, put it in a bun! You have to act quickly and have good reflexes. Once you add the Cognac to the pan, don't delay the lighting. You don't want the food to absorb the raw alcohol and retain a strong brandy flavor. Another important thing is that alcohol's boiling point is 175°F (much lower than water). The alcohol should feel warm when you're ready to ignite it but don't bring it to a boil.
Published By: on July 17, 2013.