Broiled Veal with Leeks and Capers
I’ve never really worked with veal before. It was delicious!
1 lb top round veal
1 leek, whole, halved, sliced
1 shallot, peeled and chopped
1 6oz jar capers
1/2 cup lemon juice
1/4 cup milk/cream
3 tbsp olive oil
4 tbsp melted butter
1 tsp salt
1 tsp pepper
pepper and salt to taste
Preheat oven to broil.
In a baking dish add meat, shallots, leeks. Stir together lemon juice, capers, oil, salt and pepper. Pour the mixture into the baking dish over the meat, allowing the excess liquid to drain into the other vegetables. Stir together cream and butter, then drizzle over the entire dish.
Broil 20 minutes, turning the meat at 10 minutes. Allow the meat to rest before slicing. Serve with spoonfuls of sauce and vegetables. I chose to serve this as medallions of veal with a nest of leeks and capers, with a dollop of mashed sweet potatoes. They turned out to be very complimentary.
Final note: I have a certain love for capers. I don’t think you’d lose anything by choosing a different veggie/condiment, in all reality. The leeks on the other hand, have a very mild flavor and are a key component–I wouldn’t brush them aside. I’d only really experienced them in soups until I visited the San Francisco (treat?), the Zuni Cafe. I had a blue striped bass there, with potatoes and leeks–absolutely amazing. Turns out the leek is a rather mellow veggie for milder dishes (so you don’t overpower other subtle flavors). I’m now fond of cooking with them and even, as my Mom often does with carrots, “sneak” them into things.
