Roasted Loin of Veal with Foie Gras and Cherry-Red Grape Sauce
Roasted Loin of Veal with Foie Gras and Cherry-Red Grape Sauce is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Boil both broths until reduced to scant 1 cup.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBoil both broths until reduced to scant 1 cup.
Bring wine and next 3 ingredients to boil in another saucepan, stirring until sugar dissolves.
Reduce heat to medium-low and simmer until reduced to 11/2 cups, about 30 minutes.
Using slotted spoon, transfer grapes to small bowl; add cherries to grapes.
Add reduced broth to grape syrup.
Boil until reduced to 3/4 cup, about 10 minutes.
Do ahead Can be made 2 days ahead.
Cover fruits and sauce base separately and refrigerate.
Brush veal with olive oil.
Sprinkle chopped herbs all over.
Wrap veal in plastic; chill overnight.
Position rack just below center of oven; preheat to 425°F.
Sprinkle veal with salt and pepper; let stand at room temperature 30 minutes.
Heat 2 tablespoons oil in 14-inch ovenproof skillet over medium-high heat.
Add veal, fat side down.
Sear until brown, about 4 minutes.
Turn over; sear until brown, about 4 minutes.
Place skillet in oven.
Roast veal until thermometer inserted into center registers 135°F to 140°F, about 25 minutes.
Transfer to platter.
Tent with foil; let stand 10 minutes.
Reserve skillet.
Meanwhile, separate foie gras slices on plate to bring to room temperature.
Tilt reserved skillet; spoon off fat from juices.
Add juices to sauce base.
Simmer until thick enough to coat spoon, about 3 minutes.
Add grapes and cherries; heat 1 minute.
Cut veal into 1-inch-thick slices; arrange on plates.
Top with foie gras, if using, and sauce.
Garnish plates with rosemary and thyme sprigs.
Serve, passing remaining sauce separately.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
