Roasted Loin of Veal with Foie Gras and Cherry-Red Grape Sauce

An elegant and luxurious dish featuring tender roasted veal loin paired with optional duck foie gras and a rich cherry-red grape sauce. The meat is seasoned with fresh herbs and served with a sophisticated reduction of wine, cherries, and grapes.

6 servings

2 hr 37 min

Published October 4, 2025

Ingredients

•2 cups low-salt chicken broth
•1 cup beef broth
•2 cups dry red wine
•1½ cups small seedless red grapes
•¼ cup golden brown sugar
•1 teaspoon Worcestershire sauce
•½ cup wild cherries in syrup
•1 piece boneless veal strip loin
•2 tablespoons olive oil
•1 tablespoon fresh rosemary
•1 tablespoon fresh thyme
•1 block cooked duck foie gras
•

Cooking Instructions

1.
Boil both broths until reduced to scant 1 cup. Set aside.
15 min
2.
Bring wine and next 3 ingredients to boil in another saucepan, stirring until sugar dissolves. Reduce heat to medium-low and simmer until reduced to 11/2 cups, about 30 minutes. Using slotted spoon, transfer grapes to small bowl; add cherries to grapes. Add reduced broth to grape syrup. Boil until reduced to 3/4 cup, about 10 minutes. Do ahead Can be made 2 days ahead. Cover fruits and sauce base separately and refrigerate.
40 min
3.
Brush veal with olive oil. Sprinkle chopped herbs all over. Wrap veal in plastic; chill overnight.
10 min
4.
Position rack just below center of oven; preheat to 425°F. Sprinkle veal with salt and pepper; let stand at room temperature 30 minutes. Heat 2 tablespoons oil in 14-inch ovenproof skillet over medium-high heat. Add veal, fat side down. Sear until brown, about 4 minutes. Turn over; sear until brown, about 4 minutes. Place skillet in oven. Roast veal until thermometer inserted into center registers 135°F to 140°F, about 25 minutes. Transfer to platter. Tent with foil; let stand 10 minutes. Reserve skillet.
73 min
5.
Meanwhile, separate foie gras slices on plate to bring to room temperature.
5 min
6.
Tilt reserved skillet; spoon off fat from juices. Add juices to sauce base. Simmer until thick enough to coat spoon, about 3 minutes. Add grapes and cherries; heat 1 minute.
4 min
7.
Cut veal into 1-inch-thick slices; arrange on plates. Top with foie gras, if using, and sauce. Garnish plates with rosemary and thyme sprigs. Serve, passing remaining sauce separately.
10 min

Ingredients

•2 cups low-salt chicken broth

•1 cup beef broth

•2 cups dry red wine

•1½ cups small seedless red grapes

•¼ cup golden brown sugar

•1 teaspoon Worcestershire sauce

•½ cup wild cherries in syrup

•1 piece boneless veal strip loin

•2 tablespoons olive oil

•1 tablespoon fresh rosemary

•1 tablespoon fresh thyme

•1 block cooked duck foie gras

•

Cooking Instructions

Boil both broths until reduced to scant 1 cup. Set aside.

15 min

Bring wine and next 3 ingredients to boil in another saucepan, stirring until sugar dissolves. Reduce heat to medium-low and simmer until reduced to 11/2 cups, about 30 minutes. Using slotted spoon, transfer grapes to small bowl; add cherries to grapes. Add reduced broth to grape syrup. Boil until reduced to 3/4 cup, about 10 minutes. Do ahead Can be made 2 days ahead. Cover fruits and sauce base separately and refrigerate.

40 min

Brush veal with olive oil. Sprinkle chopped herbs all over. Wrap veal in plastic; chill overnight.

10 min

Position rack just below center of oven; preheat to 425°F. Sprinkle veal with salt and pepper; let stand at room temperature 30 minutes. Heat 2 tablespoons oil in 14-inch ovenproof skillet over medium-high heat. Add veal, fat side down. Sear until brown, about 4 minutes. Turn over; sear until brown, about 4 minutes. Place skillet in oven. Roast veal until thermometer inserted into center registers 135°F to 140°F, about 25 minutes. Transfer to platter. Tent with foil; let stand 10 minutes. Reserve skillet.

73 min

Meanwhile, separate foie gras slices on plate to bring to room temperature.

5 min

Tilt reserved skillet; spoon off fat from juices. Add juices to sauce base. Simmer until thick enough to coat spoon, about 3 minutes. Add grapes and cherries; heat 1 minute.

4 min

Cut veal into 1-inch-thick slices; arrange on plates. Top with foie gras, if using, and sauce. Garnish plates with rosemary and thyme sprigs. Serve, passing remaining sauce separately.

10 min