Sautéed Veal Tips with Cremini, Cipolline and Port Wine Demi-Glace

Pastured veal sautéed with fresh crimini mushrooms and cipollini onions, simmered in a reduction of port wine, bone broth, shallots and demi-glace, flavored with fresh English thyme and cracked black pepper..

Sauté quartered brown mushrooms and small cipolline onions (about 1/4 pound of each) in a tablespoon of clarified butter in a heavy skillet until amazing-looking, about 5 minutes.  Use a slotted spoon to transfer vegetables to a side dish.

Return skillet to temp, add a little more butter and quickly sear a pound 1-1/4-inch cubes until well browned on the edges, but still rare on the inside. Transfer to the side to keep company with the vegetables, leaving the skillet on the burner.

De-glaze the skillet with about 1/3 cup of a good quality port wine, scraping up all the fond (the brown bits on the bottom of the pan, i.e. the best part!) with a wooden utensil.

Add a cup and a half of good roasted bone stock,  1/2 tablespoon of minced shallots and a loose tablespoon of fresh thyme. Bring to a boil then lower to a fast simmer and cook until reduced in volume by half (patience shall reward).

Return the veal, mushroom and onions to the pan and add a tablespoon and a half of demi-glace.  Simmer slowly, stirring constantly until the sauce is thick and the veal is just heated through (still a little pink on the inside), maybe 5 minutes.

Off the heat, whisk a tablespoon of cold, cultured butter into the sauce, taste for salt and pepper and serve hot with a favorite side (French beans or asparagus, perhaps).

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