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

Ingredients

How to make it

  • 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.
  • 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.
  • 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.

Reviews & Comments 4

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  • chefpark 14 years ago
    what kinda of potatoes do you use for your chips? i use kennebecs.
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  • camdozer 15 years ago
    Baby killer
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  • bondc 16 years ago
    My, my, doesn't that look excellent!
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    " It was excellent "
    dariana ate it and said...
    I will be gathering my ingredients while shopping today. This just looks to good not to try, lol. Thanks for sharing, I cannot wait to taste this one.
    Was this review helpful? Yes Flag

The Cook

ironchef Honolulu, HI

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