Description

Sweetbreads sauteed then braised in a port wine sauce.

Ingredients

• 1 1/2  Pound(s) Sweetbreads
1
• 4  Table Spoon(s) Carrots, fine dice
2
• 4  Table Spoon(s) Celery, fine dice
3
• 4  Table Spoon(s) Onion, fine dice
4
• 1/4  Cup(s) Tomatoes, peeled, cut into strips
5
• 4  Table Spoon(s) Butter or Oil
6
• 1  Cup(s) Port Wine, good quality
7
• 1/3  Cup(s) Demi Glace or Reduced Veal Stock
8
• 1  Table Spoon(s) Corn Starch (if using stock)
9
• 1  To Taste Kosher Salt
10
• 1  To Taste Black Pepper
11
• 1  Cup(s) Flour
12

Directions

1. Blanch sweetbreads in salted boiling water for 10 minutes
2. Remove and place in ice bath
3. Remove, pat dry and trim off the membrane
4. Cut medallions into 3/4" pieces
5. Season with salt and pepper then dredge in flour
6. Heat a thick bottom pan with oil
7. Sear medallions on both sides, remove from pan
8. Add vegetables and saute until soft
9. Deglaze the pan with port wine, stir to remove the fond from the bottom of the pan
10. Add the Demi glace or veal stock, simmer for 5 minutes, if not thick enough, use a cold starch to thicken
11. Taste and Season with salt and pepper
12. Place the sweetbread medallions back into pan and cook all the way through
13. Plate up and enjoy