Lightly pound the meat to flatten. Season both sides with salt and pepper. Sear in the olive oil over high heat in a non-reactive stainless steel pan. Turn over and sear on other side. Remove to a plate and keep warm while making the sauce.
Pour off any excess oil, then sauté the shallots in the butter to soften. Deglaze with wine and reduce to almost dry. Add the veal stock and rosemary; reduce to a sauce consistency. Finish with bleu cheese and any juices that have run out of the meat. Spoon sauce over meat and garnish with chopped, toasted pine nuts.
Touring & Tasting adds new wine pairing recipes every week. Check back for tasty new recipes to pair with wine!
Sign up for our free eNewletter and receive a new recipe weekly.