Pan Roasted Veal Chop with Merlot Pan Sauce

Pan Roasted Veal Chop with Merlot Pan Sauce | 0 Comments
From Veal Chop with Merlot Pan Sauce, Aired on Fri 10/17
Chef Jeff Henderson, Veal Chop, La Provence
Instructions

Method For Veal Chop

-       Heat grape seed oil in cast iron skillet over medium-high heat

-       Season veal chops with salt and pepper

-       Brown in skillet for 2 to 3 minutes per side

-       Place skillet in oven and cook veal chops at 350-degrees for 15 to 20 minutes

-       Set veal chops aside and over medium-high heat add shallots, garlic to cast iron skillet and scrape the bottom of pan to loosen to create drippings

-       Add merlot, beef stock, butter, half and half, then reduce for 3 to 5 minutes and serve over veal chop

Method For Sauteed Mushroom Arugula

-       Heat grape seed oil and butter in pan over medium heat

-       Add mushrooms, garlic, Kosher salt to taste, Cracked black pepper to taste and sauté for 3 to 5 minutes

-       Add arugula and sauté for 1 to 2 minutes and serve

Ingredients
  • 2 pieces 24-ounce veal chops
  • Kosher salt to taste
  • Cracked ground pepper to taste
  • 4 tablespoons grape seed oil
  • 4 Thyme sprigs
  • Drippings from roasted veal chop
  • 1 minced shallot
  • ½ tablespoon minced garlic
  • 1/3 cup beef stock
  • 1/3 cup merlot wine
  • 3 tablespoons unsalted butter
  • 4 tablespoons half and half
  • 1 cup chanterelle mushroom
  • 4 tablespoon grape seed oil
  • 1 tablespoon garlic, minced
  • 2 tablespoon unsalted organic butter
  • 2 cups baby arugula
  • Kosher salt to taste
  • Cracked black pepper to taste

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