Order the roast a week ahead from your butcher. It needs to marinate overnight, so be sure to begin one day ahead.
Recipe information
Yield
Makes 8 servings
Ingredients
Sauce
Veal
Preparation
For sauce:
Step 1
Boil both broths until reduced to scant 1 cup. Set aside.
Step 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.
For veal:
Step 3
Brush veal with olive oil. Sprinkle chopped herbs all over. Wrap veal in plastic; chill overnight.
Step 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.
Step 5
Meanwhile, separate foie gras slices on plate to bring to room temperature.
Step 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.
Step 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.
