La Belle Cuisine - More Beef Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...
Grilled Veal Chops with Merlot Sauce
“Let wine add its savor to soups, fish sauces, meat, game, and
Recipe of the Day Categories:
Bon Appetit August 1995
3 tablespoons olive oil
Heat oil in large heavy skillet. Add carrots, celery and onions;
sauté until vegetables are brown, about 10 minutes. Add tomato paste; stir 30 seconds.
Add peppercorns, rosemary, lemon zest and bay leaves; stir 1 minute. Add wine. Boil until
mixture is thick, about 15 minutes. Add both stocks and bring to boil. Reduce heat and
simmer until liquid is reduced to about 3/4 cup and thickens to sauce consistency, about 20
minutes. Strain sauce. Season with salt and pepper. (Can be made 1 day ahead. Cover and
refrigerate, Bring to simmer before using.)