From Chef Angel Ramirez of Le Carne Grill
Ingredients:
2 center cut veal chop
1 pound red seedless grapes
1 bunch of leeks, julienned
1 zucchini squash, julienned
2 cups beef stock
2 cups Cabernet red wine
1 shallot, minced
Directions
Preheat the grill to medium.
Season the veal chops generously with salt and pepper. Rub the chops with oil on both sides and arrange on the preheat grill on a very hot spot.
Cook about 3-4 min on both sides (till the chop has lovely marks)
Sauce
Pour Cabernet and shallots into a medium pot. Bring to a boil and reduce almost in half. Add beef stock, margarine and salt and pepper.
Vegetables:
Sautéed zucchini and leeks together with garlic. Add salt & pepper. Garnish with red grapes.
