Sauteed Cubed Veal in Cream Sauce
Submitted by rckosbor
Sautéed cubed veal in cream sauce with shallots, white wine, and a finishing trio of parsley, tarragon, and chives. A French bistro main with restaurant polish.
YIELD
4 servingsPREP
20 minCOOK
35 minREADY
1 hrsSautéed cubed veal in cream sauce is the kind of refined French bistro dish that looks fussy on paper but comes together in 20 minutes once the prep is done. Cubes of lean veal sear hot and fast in two batches, then return to a glossy cream sauce built from shallots, dry white wine, and butter.
The two-batch sear is non-negotiable here. Veal cubes crowded in one pan steam instead of browning, and the dish loses the crust that gives it depth. Use a heavy skillet, leave space between pieces, and sear hard for 90 seconds.
The sieve trick (parking the meat in a sieve over a bowl) catches the juices the meat releases between batches. Those juices go into the sauce at the end for maximum flavor extraction.
Reducing the wine by half is the key to a balanced sauce. Cooking off the alcohol concentrates the acid and removes the harsh raw-wine taste, then the cream goes in to round it out into something silky and rich.
Chef Tips
- Pat the veal dry before seasoning. Wet meat steams; dry meat sears.
- Mount the second tablespoon of butter in cold at the end with the pan off the heat. This is what gives the sauce its glossy emulsified finish.
- Add the fresh herbs only at the very end. Heat destroys delicate herbs like tarragon and chives almost immediately.
- Serve over buttered egg noodles, rice pilaf, or alongside a simple green vegetable to soak up the sauce.
Variations
- Swap veal for boneless chicken breast or pork tenderloin cut to similar cubes.
- Add a tablespoon of Dijon mustard with the cream for a sharper, more pronounced sauce.
- Stir in a handful of sliced mushrooms when the shallots cook for an earthy variation.
Ingredients
Directions
Line a small mixing bowl with a sieve large enough to hold the meat.
Cut the veal into ½-in cubes. Spinkle with salt and pepper.
Heat half the oil in a heavy skillet.
Do not crowd the meat.
Cook over high heat, stirring, until the meat is lightly brown, about 1½ min.
Pour the meat into a sieve.
Add the remaing oil to the skillet and when it is just starting to smoke, add the remaining meat. Cook as above.
Pour the meat into the sieve. Pour out the oil from the bowl.
Wipe out the skillet. Add half of the butter and when it has melted, add the shallots.
Cook briefly, stirring. Add the wine and cook until it has reduced by half or slightly more.
Add the cream and any liquid that has accumulated from the meat. Cook down over high heat about 2 min. Add the meat, turn to coat in the sauce and reheat.
Swirl in the remaining butter.
Sprinkle with the parsley, tarragon, and chives.
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