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

Ingredients

• 1 cup beef broth 
• 0.5 cup cherries wild drained (such as amarena)
• 2 cups wine dry red
• 6 ounce foie gras pate cooked cut lengthwise into 1/4-inch-thick slices
• 0.3 cup brown sugar packed ()
• 2 cups chicken broth 
• 2 tablespoons olive oil plus more for brushing
• 1.5 cups grapes red seedless
• 1 tablespoon rosemary fresh whole chopped for garnish
• 3.5 pound new york strip steak boneless trimmed
• 1 tablespoon thyme sprigs fresh whole chopped for garnish
• 1 teaspoon worcestershire sauce 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• kitchen thermometer
• aluminum foil
• slotted spoon

Directions

1. Boil both broths until reduced to scant 1 cup. Set aside.
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.
3. 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.
4. Brush veal with olive oil.
5. Sprinkle chopped herbs all over. Wrap veal in plastic; chill overnight.
6. Position rack just below center of oven; preheat to 425°F.
7. Sprinkle veal with salt and pepper; let stand at room temperature 30 minutes.
8. Heat 2 tablespoons oil in 14-inch ovenproof skillet over medium-high heat.
9. Add veal, fat side down. Sear until brown, about 4 minutes. Turn over; sear until brown, about 4 minutes.
10. Place skillet in oven. Roast veal until thermometer inserted into center registers 135°F to 140°F, about 25 minutes.
11. Transfer to platter. Tent with foil; let stand 10 minutes. Reserve skillet.
12. Meanwhile, separate foie gras slices on plate to bring to room temperature.
13. Tilt reserved skillet; spoon off fat from juices.
14. Add juices to sauce base. Simmer until thick enough to coat spoon, about 3 minutes.
15. Add grapes and cherries; heat 1 minute.
16. Cut veal into 1-inch-thick slices; arrange on plates. Top with foie gras, if using, and sauce.
17. Garnish plates with rosemary and thyme sprigs.
18. Serve, passing remaining sauce separately.