Sauce Recipes (2)

Veal Chops in Mustard Sauce
Ingradients

• 1 tablespoon butter
• 4 thick, lean rib veal chops, each weighing approx 8oz
• 2 tablespoons softened butter
• 2 tablespoons wine vinegar
• 1 1/2 teaspoons Dijonstyle mustard
• 3 tablespoons heavy cream
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 tablespoons finely chopped fresh parsley

Melt the butter in a heavy, nonstick skillet. Add the chops to the skillet and cook them over medium heat for approx. 10 minutes on each side or till done. In a tiny saucepan, heat the next 7 ingredients together, stirring frequently. Do not boil the mixture. When the chops are cooked, remove them to a heated platter. Pour off any excess fat that may have accumulated in the skillet and add the mustard mixture to the pan. Heat over a low flame to combine the mustard mixture with the pan juices. Pour the sauce over the chops and garnish with parsley.

Flank Steak with Peanut Sauce

Ingradients
3 pound flank steak, trimmed of fat
1/4 teaspoon crushed red pepper
2 tablespoons soy sauce
1 tablespoon olive oil
2 teaspoons soy sauce
1/4 cup peanut butter, no sugar added
1/4 teaspoon garlic powder
1 tablespoon rice wine vinegar
1/4 teaspoon black pepper
Method
Preheat broiler. Place steak on rack set in broiler pan. Brush top side with the 1 tablespoon soy sauce. Season with black pepper; set aside.
In a small saucepan, stir together the red pepper, oil and garlic powder. Heat on medium for 1 minute. Add peanut butter, rice wine vinegar and the 1 teaspoon soy sauce with 1/2 cup water. Cook until smooth, stirring constantly, for 2 minutes. Keep sauce warm. Broil steak 3 inches from heat for about 7 minutes. Turn over, brushing with remaining soy sauce and seasoning with black pepper. Broil for 7 minutes more. More time will be needed if you want steak well done. Let stand for 5 minutes before slicing. To serve, slice thin across the grain. Serve sauce in a small bowl beside meat dish. Serve with peppered vegetables for a complete meal.
Yield: 8 servings
Per Serving: 419 Cal (51% from Fat, 47% from Protein, 2% from Carb); 49 g Protein; 23 g Tot Fat; 2 g Carb; 1 g Fiber; 16 mg Calcium; 5 mg Iron; 468 mg Sodium; 114 mg
Cholesterol