Veal chop
tender chop with morel sauce
Veal chop
| 800 g veal chop rack | |
|---|---|
| Clarified butter for searing | |
| Some salt | |
| Some pepper |
Morel sauce
| 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
| Some fleur de sel |
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Veal chop
| 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. | |
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| Using the soft roasting seared mode, cook at a food probe temperature of 59 °C for 2 hours. |
Morel sauce
| 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. | |
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| 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
| Carve the meat. Sprinkle some fleur de sel on the cut surfaces and serve with the sauce. |
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Cooking steps
| Soft roasting, to food temperature 59°C (max 2 Hrs) |
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- Wire shelf
- Baking tray
- Food probe
| 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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