VEAL BLADE STEAKS WITH MARSALA CREAM SAUCE

SERVES 4

I am always on the lookout for specials on veal and stumbled across some blade steaks, also known as chops. I never saw them before and decided to give it a try. You have to love the sauce. The combination of Marsala with the cream, truffle oil and capers is unbelievable.

INGREDIENTS

4 bone-in veal blade steaks (about 12 ounces each)

Salt and pepper to taste

3 tablespoons olive oil

Marsala Cream Sauce

1 cup dry Marsala or other dry red wine
1 cup heavy cream
2 teaspoons chopped fresh sage
1 tablespoon chopped fresh parsley
Salt and pepper to taste
1 teaspoon fresh lemon juice
1 tablespoon capers
2 teaspoons white truffle oil

Sprinkle both sides of the veal with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the veal and sauté until brown, about 3 minutes per side. (Do this in two batches if necessary.) Remove from pan and set aside. Add the Marsala to the pan and deglaze. Add the cream, sage, parsley, salt and pepper. Reduce until desired thickness, but not too thick. Lower heat to medium. Stir in the capers and truffle oil. Taste for seasoning. Return the veal and any accumulated juices to the pan and flip over to coat both sides with some of the sauce. Let heat about 2 minutes. Serve immediately, spooning a little sauce over each steak.

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