Grain-Fed Veal NY Strip Steak with Apple Sauce
Prep Time:20 mins.
Cook Time:40 mins.
Quebec Grain-fed Veal strip loin steak, 10 oz.
1/4 cup olive oil
1 tablespoon butter
2 tablespoons olive oil
1 large shallot, chopped
8 sun-dried tomatoes, chopped
2 teaspoons fresh rosemary, chopped
Ground black pepper, to taste
1 cup Arborio rice
2 cups vegetable stock
1/2 cup heavy/whipping cream
1 shallot, chopped
3 apples, peeled, cored and diced
2 tablespoons maple vinegar
1/2 cup veal stock or demi-glace sauce
2 tablespoons maple syrup
Ground salt and pepper, to taste
- For the risotto, heat oil in heavy-bottomed saucepan over medium-high heat. Add the chopped shallot, tomatoes and rosemary and sauté until the shallot is translucent. Season with pepper. Add the rice and stir well until the grains are coated with the oil. Add 1 1/4 cups of vegetable stock and simmer for about 15 minutes stirring frequently. Once the stock is absorbed, add the cream and ½ cup of stock. Stir well. Continue cooking until all the liquid is absorbed. If the rice is still too firm, add the rest of the stock. Keep warm.
- Slice the steak into medallions. In a skillet, heat the oil and butter and grill the meat over high heat, 2 minutes on each side. Keep warm.
- In the same skillet, sauté the shallot and apples. Deglaze the skillet with vinegar. Add the veal stock and maple syrup. Simmer and reduce by half. Season with salt and pepper. Place the medallions on the apples and turn twice to reheat them.
- Serve with risotto.
Photo & Recipe: Grainfedveal.com