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The Kansas City Steak Company
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cooking
4
Servings
20
min
Prep Time
20
min
Cook Time
ingredients

  • 4  Veal T-Bones
  • 5 dried figs, chopped
  • 1 tbsp. fresh rosemary, chopped
  • 1/2 cup chardonnay
  • 1/4 cup apple juice
  • 3 cloves roasted garlic
  • 2 tbsp. herbs de provence
  • salt and pepper to taste
  • Source Chef Graham Submission

Details

1. Combine the figs, rosemary, chardonnay, apple juice, and roasted garlic, simmer until the figs are tender and the sauce has reduced. Puree, and adjust consistency with veal stock. Taste and adjust seasoning with salt and pepper. 2. Season both sides of the veal with salt, pepper, and the herbs de provence mix. Sear in a skillet until well browned on both sides and cooked through. Remove from heat and let rest for 5 minutes. 3. To serve, place sauce on top of the veal, garnish, with fresh or dried figs, and enjoy.