Porcini Crusted Veal Chop with Cauliflower Mash

Porcini Crusted Veal Chop with Cauliflower Mash | 0 Comments
From Smoked Catfish with Grits, Aired on Thu 3/26
Chef Jeff Henderson, Cauliflower, Graceland, Veal, Porcini
Instructions

Porcini Crusted Veal Chop Ingredients

·      1 16-ounce veal chop

·      1 cup dry porcini mushrooms

·      ½ cup mascarpone

·      1 sprig rosemary

·      2 tablespoons olive oil

·      2 tablespoons sage

·      1 teaspoon garlic

·      ½ teaspoon garlic, minced

Method

-      Season veal chop with salt and pepper, drizzle with olive oil and rub with fresh garlic

-      In a cast iron skillet, heat oil

-      Sear veal chop in skillet for three minutes on each side

-      Toss rosemary and mushrooms together

-      Coat seared steak with mushroom mixture

-      Finish veal chop in 375-degree oven for 10 to 15 minutes

-      Whisk mascarpone and sage together

-      Serve veal topped with mascarpone mixture

Cauliflower Mash

·      1 cup 2% milk

·      2 russet potatoes, peeled and diced

·      ½ cauliflower head, chopped

·      3 tablespoons olive oil butter blend

·      1 teaspoon salt

·      1 teaspoon black pepper

·      ½ teaspoon minced garlic

Method

-      Boil cauliflower and potatoes together until tender

-      Add olive oil-butter blend

-      Add milk

-      Mash ingredients together

-      Season with salt, pepper and garlic

Ingredients
  • 1 16-ounce veal chop
  • 1 cup dry porcini mushrooms
  • ½ cup mascarpone
  • 1 sprig rosemary
  • 2 tablespoons olive oil
  • 2 tablespoons sage
  • 1 teaspoon garlic
  • ½ teaspoon garlic, minced
  • 1 cup 2% milk
  • 2 russet potatoes, peeled and diced
  • ½ cauliflower head, chopped
  • 3 tablespoons olive oil butter blend
  • 1 teaspoon Salt
  • 1 teaspoon black pepper
  • ½ teaspoon minced garlic

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