Prep 15 mins
Cook 45 mins
From the The Hotel Hershey, Hershey, PA.
- 3 tablespoons olive oil
- 1 1⁄2 cups carrots, chopped
- 1 1⁄2 cups celery, chopped
- 1 1⁄2 cups onions, chopped
- 3 tablespoons tomato paste
- 3 tablespoons black peppercorns, whole
- 1 1⁄2 tablespoons fresh rosemary
- 1 tablespoon lemon peel, grated
- 2 bay leaves
- 750 ml merlot
- 1 1⁄2 cups beef stock
- 1 1⁄2 cups low sodium chicken broth
- 4 veal chops, 1-inch thick
- Heat oil in heavy large skillet over high heat. Add carrots, celery and onions; saute until vegetables are brown, about 10 minutes. Add tomato paste; stir 30 seconds. Add peppercorns, rosemary, lemon peel and bay leaves; stir 1 minute. Add wine. Boil until mixture is thick, about 15 minutes. Add both stocks and bring to boil. Reduce heat and simmer until liquid is reduced to about 3/4 cup and thickens to sauce consistency, about 20 minutes. Strain sauce. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before using).
- Prepare barbecue (medium-high heat) or preheat broiler. Season veal with salt and pepper. Grill or broil to desired doneness, about 5 minutes per side for medium-rare. Transfer veal to plates. Spoon sauce over and serve.
The sauce is excellent and very versatile. Easy to scale up or down. Also a great sauce for filet mignon. Thank you for this!
I made this on the weekend, sorry I didn't review till today. The sauce is oustanding. It is perfect with the grilled Veal chops. Thank you for a great recipe. I will make this again.