Veal Marsala with Rosemary Demi-Glace

By drwilliamg

Very nice veal dish from the Bighorn Steakhouse in Keystone, Co

Ingredients

• 2 TB butter, divided.
• 1 pound veal medallions.
• salt and pepper.
• 1 ts minced garlic.
• 1 ts minced shallots.
• 2 Oz Marsala Wine.
• 1 ts fresh minced rosemary.
• 1.5 oz veal demi-glace.
• fresh rosemary sprigs for garnish (optional)

Preparation

Step 1

1. Heat a saute pan and add 1 TB butter. Let it melt and start to brown. While the butter is melting, generously sprinkle salt and pepper on both sides of the veal medallions.

2. As the butter begins to brown, add the seasoned veal to the pan. Be careful not to brown the butter too much or it will become bitter.

3. Let the veal cook until well carmelized on both sides, approximately
1 to 1.5 minhutes each side. Removve the veal from the pan and set aside.

4. Add the second teaspoon of butter along with the garlic and shallots. Cook until aroma is noticeable. Pull back from heat, add Marsala and flame.

5. Reduce Marsala by half; add fresh chopped rosemary and demi-glace.
Bring to a light boil.

6. Return the veal to the pan of sauce to reheat.

7. Arrange medallions on serving plates, overlapping each. Spoon sauce over 2/3 of the meat. Garnish each plate with a fresh rosemary
sprig(optional) and serve.