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Grilled Veal NY Strip with a Chinese Five Spice-Tawny Port Jus Recipe

  • 6servings
  • 35minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsD
MineralsSelenium, Natrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. For the veal:

  2. 6 ea.,

  3. 8 oz. veal Striploin

  4. fresh cracked pepper to taste

  5. For the sauce:

  6. 2 cups Tawny Port

  7. 1/2 cup sherry wine

  8. 1 1/2 cup veal stock

  9. 1 Tbsp. hoisin sauce

  10. 6 ea. star anise

  11. 1 ea. cinnamon sticks

  12. 1 tsp. fennel seed

  13. 1 tsp. cloves

  14. 1 Tbsp. Sichuan or black peppercorns

  15. 1 Thumb sized piece of ginger root, peeled and thinly sliced

  16. 1/2 cup mushroom scraps

  17. 4 shallots , minced

  18. 2 Tbsp. 4 Tbsp. unsalted butter

  19. kosher salt to taste

Instructions Jump to Ingredients ↑

  1. In a sauce pan, reduce the tawny port by half. Reserve In a separate sauce pan, sweat the shallots and ginger in the 2 Tbsp. of butter until the shallots just start to brown. Add the mushroom scraps and sauté 2-3 minutes. Deglaze with the sherry and reduce to au sec. Add the Chinese five spice and the veal stock, and gently reduce by 2/3. Stir in the reduced tawny port and the hoisin sauce.

  2. Using a fine strainer lined with cheesecloth, strain the liquid into another sauce pan. Whisk in the remaining butter and season to taste with kosher salt. Keep warm.

  3. Meanwhile, prepare a grill to medium/medium-high heat. Cook the veal to about medium doneness, about 155 degrees internal temp. Serve immediately with the jus.

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