Pan Seared Veal Tongue W/ Thyme Red Wine Reduction

• For the Veal Tongue:
• 1-1-1/2 pounds veal tongue
• 1 tablespoon butter
• 1 tablespoon olive oil
• thyme sprigs (for garnish)
• salt
• For the Thyme, Red Wine Reduction
• 2 tablespoons butter
• 1 tablespoon e.v. olive oil
• 1/8 cup red onion (finely chopped)
• 1 bottle red wine (perferable Cabernet)
• 1 teaspoon course ground black pepper
• 1 cup beef stock (I like Wolfgang Puck's - organic -- or homemade)
• 1 clove garlic (mined)
• 1/2 cup port
• 1/4 teaspoon fresh thyme
• 1 teaspoon agave nectar
• 1 teaspoon corn starch (dissolved in a little water)

1. Place veal tongue in stock pot, cover with water and boil for about 1 and 1/2 hours until very tender.
2. Take out of pot, and when cool enough to handle, peel off the tough outer membrane.
3. Cool completely and slice into 1/2 inch thick slices.
4. Season with salt and pepper.
5. Heat a skillet with 1 tbs. butter and 1 Tbs. olive oil over medium high heat.
6. Sear each slice of veal tongue on medium high until nicely golden brown.
7. Arrange on platter, drizzle Thyme Red Wine Reduction on top and garnish with thyme sprigs.
8. Melt olive oil and 1 Tbs. butter in large saucepan. Saute red onion until almost translucent; turn heat to low, add garlic and saute until tender.
9. Add beef broth, red wine, port, pepper and thyme and cook down until reduced by 2/2 and slightly thick. Adjust for salt.
10. Whisk in cornstarch a little at a time until desired thickness. Whisk in butter. Serve.

veal, butter, olive oil, thyme, salt, thyme, butter, olive oil, red onion, red wine, course ground black pepper, beef stock, clove garlic, port, fresh thyme, nectar, corn starch

Taken from food52.com/recipes/2745-pan-seared-veal-tongue-w-thyme-red-wine-reduction (may not work)