You can buy veal, usually, in 1 lb. pieces or whole loins at about 3 lbs. If  you are serving company, buy two pieces. This way, those who prefer a veal better cooked can have end pieces. It is tasty and could be served with orzo and broccoli. Just suggesting…..

 

• 3  lbs. veal tenderloin
• pinch of salt and pepper
• 1 tbsp. chopped fresh rosemary
• 2 tbsp. olive oil
• 1 tbsp. butter
• 1 cup finely chopped onion
• 2 garlic cloves, sliced
• 1/2 cup balsamic vinegar
• 2  tbsp. red wine (Merlot or Pinot Noir))
• 1 1/2 cups chicken stock
• 2 tbsp. butter
• 1 tsp. finely chopped Italian parsley

Preheat oven to 325 degrees. Sprinkle the salt and pepper and 2 tsp. rosemary over the veal, reserve the remainder.

Heat the oil and butter over high heat in a large skillet. Brown the veal all over (3 minutes each side) and place in a shallow roasting pan.

Pour off all but 2 tbsp. of the fat and add the onion, garlic and remaining rosemary. Saute for 1 minute then scatter into the roasting pan. Sprinkle in 2 tbsp. of the balsamic vinegar.

Bake for 25 minutes or until the veal is pink. Remove meat from the pan and add in the onion, garlic and any pan juices into the skillet. Place on medium high heat and add the red wine. Reduce until the wine has evaporated and add the stock, making sure to scrape up any ‘bits’ on the bottom of the skillet. Boil until reduced by half. Add remaining balsamic vinegar and return to the boil. Strain into a bowl and after reducing the temperature to low, add the butter and whisk to melt.

Taste and season if necessary and add the parsley. Thinly slice and drizzle the sauce over . YUMMMMMY!