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Canyon Ranch Health Resorts Herb-Crusted Veal Loin with Chervil Mustard Cream Sauce 1 pound veal loin 2 tablespoons fresh chopped chives 1 teaspoon chopped chervil 1 tablespoon chopped parsley 3/4 teaspoon black pepper 1/4 teaspoon lemon zest Sauce: 1 cup beef stock 2 teaspoon diced shallots 1/2 teaspoon olive oil 1 tablespoon red wine 2 teaspoon Dijon mustard 1 tablespoon evaporated skim milk 1 tablespoon fat-free condensed milk 1 teaspoon chopped chervil Pinch black pepper Instructions: 1. Trim veal loin to remove any excess fat. Set aside. 2. In a small bowl, combine seasoning ingredients and mix well. 3. Place veal on a flat surface and sprinkle each with 2 tablespoons herb mixture. Cover and refrigerate meat overnight. 4. Preheat oven to 400°. Lightly coat a large sauté pan with olive oil. Sear both sides of veal loin over high heat until golden brown. 5. Transfer meat to oven and cook for 10 to 15 minutes or until a meat thermometer reaches 140°. 6. In a small pan, bring stock to a rapid boil. Reduce heat and simmer until stock is reduced by 1/3, about 2 minutes. 7. Sauté shallots in olive oil until translucent. Add reduced stock, wine, and mustard. Bring to a boil, reduce heat and simmer until reduced by 1/2, about 3 minutes. 8. Add both milks and continue to simmer. Thicken with cornstarch, if necessary, if sauce consistency is too thin. Season with chervil, salt and pepper. Serve 1 tablespoon sauce with each loin. Makes 4 servings, each containing approximately: 170 calories 3 gm. carbohydrates 6 gm. fat 90 mg. cholesterol 23 gm. protein 300 mg. sodium 1 gm. fiber
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