Veal chop

tender chop with morel sauce
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Veal chop

Procedure
800 g veal chop rack
Clarified butter for searing
Some salt
Some pepper

Morel sauce

Procedure
100 g morels, or 30 g dried morels, soaked and drained
1 shallot, chopped
1 clove of garlic, crushed
Clarified butter for sweating
50 ml cognac
400 ml veal stock
250 ml full cream
1½ tbsp cornflour
Some salt
Some pepper
Some lemon juice

Serving

Procedure
Some fleur de sel

Veal chop

Procedure
Salt the meat generously. Heat clarified butter in a frying pan. Sear the meat on all sides and season with pepper. Put on a wire shelf in the middle shelf position. Line a baking tray with baking paper and put in the bottom shelf position. Insert the food probe into the thickest part of the meat and connect it to the cooking space.
Using the soft roasting seared mode, cook at a food probe temperature of 59 °C for 2 hours.

Morel sauce

Procedure
Quarter the morels, then rinse and drain well. Sweat the morels, shallots and garlic in clarified butter in a small pan over a medium heat until translucent.
Pour in the cognac and reduce by half. Stir the veal stock, double cream and cornflour together, pour into the pan and bring to the boil, stirring occasionally. Reduce the sauce over a medium heat to the desired consistency. Add salt, pepper and lemon juice to taste.

Serving

Procedure
Carve the meat. Sprinkle some fleur de sel on the cut surfaces and serve with the sauce.

Cooking steps

Procedure
Soft roasting, to food temperature 59°C (max 2 Hrs)
  • Wire shelf
  • Baking tray
  • Food probe
Shopping list
Quantity Ingredient
Some salt
1 clove of garlic
50 ml cognac
800 g veal chop rack
250 ml full cream
Some pepper
1 shallot
Clarified butter for sweating
Clarified butter for searing
1½ tbsp cornflour
Some fleur de sel
400 ml veal stock
100 g morels
Some lemon juice

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