Pan-Seared Veal Steaks With Green Peppercorns

By David Tanis

Published February 4, 2014

  • Owen Franken for The New York Times
Media 1 of 1
Total Time
30 minutes, plus 1 hour marinating
Rating
5(106)
Comments
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Green peppercorns grow on the same vine as the black peppercorns you use in your pepper mill. The difference is the green ones are picked young, while the black have been allowed to mature and dry. Though they are occasionally available still fresh on the branch, flown in directly from Southeast Asia, green peppercorns are always available preserved in brine or freeze-dried. This classic French recipe employs them in a deliciously pungent sauce for veal steaks, though boneless pork loin chops or chicken breasts can stand in nicely.

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Ingredients

Yield:4 servings

  • 4 boneless veal steaks, about 6 ounces each, cut ½-inch thick

  • Salt

  • Zest of 1 lemon, in large curls

  • 4 garlic cloves, thickly sliced

  • A few thyme sprigs

  • All-purpose flour

  • 3 tablespoons olive oil (or shallot oil from crispy shallots; see recipe)

  • 2 tablespoons butter

  • 1 large shallot, finely diced

  • 2 to 3 tablespoons green peppercorns, rinsed if in brine or rehydrated if freeze-dried

  • 1 cup rich veal or chicken stock

  • 4 tablespoons crème fraîche

  • 1 tablespoon brandy

  • 2 tablespoons chopped parsley

  • Crispy shallots for garnish, see recipe (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

12 grams carbs; 158 milligrams cholesterol; 497 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 12 grams saturated fat; 33 grams fat; 2 grams fiber; 784 milligrams sodium; 36 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put veal steaks on a platter and season on both sides with salt. Sprinkle with lemon zest, garlic and thyme sprigs and set aside for an hour (or refrigerate for up to 3 hours, then bring to room temperature). Just before cooking, scrape aromatics from steaks and dust lightly on both sides with flour.

  2. Step 2

    Put olive oil in a wide skillet over medium-high heat. Add veal steaks and cook until lightly browned, 3 to 4 minutes, then turn and cook for 2 minutes more. Remove and keep warm. Wipe skillet clean, then add butter and diced shallot. Season lightly with salt and cook, stirring, until shallot is soft and beginning to color, about 3 minutes.

  3. Step 3

    Turn heat to high, add peppercorns and cook for 1 minute. Add stock and simmer until reduced by nearly half, 2 to 3 minutes. Add crème fraîche and brandy and stir to incorporate. Return veal to pan and continue simmering until sauce thickens a bit, about 2 minutes more.

  4. Step 4

    Distribute steaks among 4 warmed plates. Spoon sauce over steaks, sprinkle with parsley and crispy shallot, if using, and serve immediately.

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Ratings

5 out of 5
106 user ratings
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Comments

Keith

Basically this is veal steak au poivre and it is spectacularly good. I had my usual problem getting the sauce to thicken. With more modern gas ranges the temperature recommendations need to be adjusted. Using medium-high the shallots were almost burned in 30 seconds. Use a much lower temp with a high intensity range then increase for the meat. Don't know where to get veal steaks. Bought nice thick chops, trimmed the steak and fillet from the bone, flattened the meat to 1/2" and it was perfect.

Barbara

This was elegant and fabulous. Served with roasted fingerlings, asparagus and a Provençal rose. Thank you.

Janice LA

Used veal scaloppine as that's what was available and skipped the onions. Another really good and elegant dish.

Andrea

It goes without saying, you Need a really good and strong homemade broth for this recipe. I did not have much time and used a store-bought broth…a big mistake….

Puppie96

Where’s the recipe for crispy shallots?

Sarah

We have made this as written several times, except used pork tenderloin. It is a great way to feed a crowd deliciously because the recipe easily scales up. Served with smashed potatoes, roasted broccoli and garlic bread. Lovely dinner!

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