Comment: Plume de Veau is a veal steak cut from the veal short loin and is normally a maximum of 6 ounces. It is first pan seared and then finished by roasting and topped with the classic veal sauce such as demi-glacé and forestiére sauce.
4 (4–5 ounce) veal short loin steaks
3 tbsps minced fresh tarragon
3 tbsps minced lemon thyme leaves
3 tbsps minced basil leaves
salt and black pepper to taste
¾ cup lightly seasoned flour
¼ cup vegetable oil
½ cup Pinot Noir
1 cup veal demi-glacé
¼ cup heavy whipping cream
Preheat oven to 375°F. In a small mixing bowl, blend all herbs to mix well. Season veal steaks generously with herb mixture then to taste with salt and pepper. Dust lightly with seasoned flour, shaking off excess. In a sauté pan, heat vegetable oil over medium-high heat. Sauté veal steaks, two at a time, until lightly browned on each side. Remove steak, set aside, and keep warm. Pour out excess oil from sauté pan then deglaze with Pinot Noir. Add demi-glacé and heavy whipping cream then cook until mixture reduces to ¾ in volume. Season to taste with salt and black pepper. Remove from heat and set aside to keep warm. When ready to serve, place veal steak in oven until internal temperature of meat reaches 128°F for medium-rare. To reserve, place 2 ounces reserved sauce on bottom of each plate, top with steak, then surround with colorful tiny vegetables.