Veal Marsala

An Italian Classic

Jan 13, 2008 Michael Cortese

This classic Italian Veal dish will never go out of style. The flavours are rich but simple and the dish is prepared in less than 20 minutes. Bon Apetitto!

Veal Marsala

This classic Italian Veal dish will never go out of style. The flavours are rich but simple and the dish is prepared in less than 20 minutes. Bon Apetitto!

Ingredients:

  • 4 Veal Striploin steaks, 6oz each White Veal is best
  • 1/4 cup finely chopped shallots
  • 2oz butter
  • 1/2 tsp cracked peppercorns
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 3/4 cup marsala wine
  • 1/4 cup red wine, I like Chianti
  • 1 cup demi glace, Knorr will do
  • 1/4 cup heavy cream - 35% only!

Preparation:

  1. In a pre-heated skillet on medium heat add 1 ounce of butter. Season the veal with salt and pepper and add to the pan. Sear on both side until a rich colour is achieved.
  2. Finish the Veal in a 350 degree pre-heated oven until desired doneness is reached.
  3. While the veal is in the oven add the remaining 1 ounce of butter to a pre-heated saucepan. To the butter add the shallots, peppercorns, and bay leaf. Cook until the shallots become translucent.
  4. Add the Marsala and red wine and reduce by half. Add the demi glace and stir with a whisk until incorporated. Simmer for 3-5 minutes until desired thickness is achieved.
  5. Add the heavy cream and serve immediately with the Veal.

Serves 4

The copyright of the article Veal Marsala in Recipes is owned by Michael Cortese. Permission to republish Veal Marsala in print or online must be granted by the author in writing.