Milk-fed Veal Striploin, Marsala Sauce, House Fries Recipe
Indulge in our succulent milk-fed veal striploin, expertly seared to perfection and drizzled with a rich marsala sauce that enhances its natural flavors. Paired with our golden, crispy house fries for the ultimate comfort meal, this dish promises a delightful balance of tenderness and savory goodness that will leave your taste buds yearning for more.
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Ingredients
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Veal
Marsala Sauce
House Fries
Method
Veal Preparation
- 1
Sear the Veal
Season the veal striploin with salt and pepper. In a large skillet, heat the olive oil and one tablespoon of butter over medium-high heat. Sear the veal for about 3-4 minutes on each side until browned. Remove from the skillet and set aside.
- 2
Make the Sauce
In the same skillet, add the remaining tablespoon of butter. Sauté the minced shallots and garlic until soft. Pour in the Marsala wine and beef stock, scraping the bottom of the skillet. Add thyme and reduce the sauce by half, about 8-10 minutes.
- 3
Finish the Dish
Stir in the heavy cream and return the veal to the skillet. Cook for another 5 minutes, basting with the sauce until the veal is cooked to your desired doneness.
House Fries Preparation
- 4
Prepare the Potatoes
Wash and peel the russet potatoes. Cut them into thin strips for fries.
- 5
Fry the Potatoes
Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potato strips in batches until golden brown and crispy, about 5-6 minutes. Remove and drain on paper towels, seasoning with salt to taste.
