Grilled Veal Chops With Merlot Sauce

Total Time
1hr
Prep 15 mins
Cook 45 mins

From the The Hotel Hershey, Hershey, PA.

Ingredients Nutrition

Directions

  1. 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).
  2. 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.
Most Helpful

The sauce is excellent and very versatile. Easy to scale up or down. Also a great sauce for filet mignon. Thank you for this!

Simply Texan November 29, 2008

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.

conniecooks June 05, 2007