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Prince Orloff Veal Chops
4
Double−cut veal loin chops
Drizzle of olive oil
Salt; to taste
Freshly−ground black pepper; to taste
1
1
3
3
1
2
1
3
1
1
1
Tablespoon Butter
Bunch Fresh asparagus; blanched
Tablespoon White vinegar
Tablespoon White wine
0 Peppercorns; crushed
Tablespoon Finely−chopped shallots
Tablespoon Chopped tarragon
Egg yolks
Cup Unsalted butter; melted
Tablespoon Finely−chopped parsley leaves
/2 Fat; 0 Other Carbohydrates
Preheat the oven to 400 degrees. Season the veal chops with salt and pepper.
In a large saute pan, heat the olive oil. When the oil is hot, sear the
chops for 2 to 3 minutes on each side. Remove from the heat and place in the
oven. Roast the chops for 10 to 12 minutes for medium−rare. Remove from the
oven and rest for a couple of minutes before serving. In a another large
saute pan, melt the butter. Add the asparagus. Season with salt and pepper.
Saute the asparagus for 2 minutes. Set aside and keep warm. In a saucepan,
combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the
liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add
the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes.
In a steady stream, add the butter until the sauce thickens. Season with
salt and pepper. Strain the sauce through a chinois and set aside. Serve the
chops with the asparagus and sauce. This recipe yields 4 servings.
Prince Orloff Veal Chops
495
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