By David Tanis
- Total Time
- 30 minutes, plus 1 hour marinating
- Rating
- 5(86)
- Notes
- Read community notes
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
- 4boneless veal steaks, about 6 ounces each, cut ½-inch thick
- Salt
- Zest of 1 lemon, in large curls
- 4garlic cloves, thickly sliced
- A few thyme sprigs
- All-purpose flour
- 3tablespoons olive oil (or shallot oil from crispy shallots; see recipe)
- 2tablespoons butter
- 1large shallot, finely diced
- 2 to 3tablespoons green peppercorns, rinsed if in brine or rehydrated if freeze-dried
- 1cup rich veal or chicken stock
- 4tablespoons crème fraîche
- 1tablespoon brandy
- 2tablespoons chopped parsley
- Crispy shallots for garnish, see recipe (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
429 calories; 29 grams fat; 11 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 28 grams protein; 736 milligrams sodium
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
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.
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.
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.
Step
4
Distribute steaks among 4 warmed plates. Spoon sauce over steaks, sprinkle with parsley and crispy shallot, if using, and serve immediately.
Ratings
5
out of 5
86
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Cooking Notes
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.
judys
I wanted to follow this recipe. I had a big veal chuck chop (almost 1 1/2 lbs) in the freezer. Looked for a recipe and found this one on NYT. Tried to find green peppercorns, went to two stores, no luck. So I had to modify. I added aromatics when I browned the veal, then took out before browning shallots. Used a combo of peppercorn medley that included allspice berries, black and pink peppercorns, maybe 2T. Used yogurt because didn’t have creme fraiche. Was delish, but want to try it as writte
Drkitty
Veal is rarely on our menu, so made with chicken breasts pounded to 1/2 inch. Since it seemed unsafe to let them sit for an hour on the counter, they were cold going into the pan, but still cooked in 10 minutes. This is an excellent recipe, quick and tasty, Next time, I will cut the “aromatics” more finely as they didn’t add much to the final product. A finishing squeeze of lemon might be good. Served with roasted baby potatoes and asparagus. The “crispy” shallots were good, but not so crispy.
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.
Ram
I used hazelnut flour in place of and this turned out delicious.
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