Veal Chops In Herbed Marinade
This flavorful veal chop recipe is a celebration of rich flavors and tender meat, elevated with a homemade rosemary demi-glace. Grilling the veal chops to juicy perfection and finishing them with a luscious sauce, this dish is sure to be a show-stopping centerpiece for any special occasion.
— Constant Cookbook
Ingredients
- 1 cup red wine
- 1/4 cup veal demi-glace
- 3 fresh rosemary sprigs plus 2 Tbs. roughly chopped rosemary, plus more
- sprigs for garnish
- 3 fresh thyme sprigs plus 2 Tbs. roughly chopped thyme, plus more
- sprigs for garnish
- 1/4 cup olive oil
- 6 veal chops, each 1 inch thick
- Salt and freshly ground pepper, to taste
- 1 to 2 Tbs. cold unsalted butter, cut into cubes
Instructions
- To make a rosemary demi-glace, in a small saucepan over high heat, combine the wine and 1 cup water and bring to a boil. Remove from the heat and whisk in the demi-glace until smooth. Set the pan over low heat, add the 3 rosemary and thyme sprigs, and simmer until the mixture is reduced slightly, 10 to 15 minutes. Strain through a sieve into another small saucepan; discard the herbs. Keep the demi-glace warm on the stovetop.
- In a small bowl, stir together the olive oil, chopped rosemary and thyme. Place the veal chops in a shallow dish and generously season with salt and pepper. Pour the herbed oil over the meat and turn to coat well. Cover and let stand for 10 to 15 minutes.
- Prepare a medium-hot fire in a grill. Brush and oil the grill grate.
- Grill the veal chops directly over medium-high heat, turning once, until nicely grill-marked and charred, 4 to 6 minutes per side. Move the chops to indirect heat, cover, and grill until firm to the touch and cooked to your liking. Transfer the chops to a large serving platter, cover loosely with aluminum foil and let rest for 5 minutes.
- Rewarm the demi-glace if needed. Add the butter cubes, one at a time, whisking after each addition. Strain any accumulated meat juices into the demi-glace.
- Garnish the chops with rosemary and thyme sprigs and spoon the sauce over the chops, or pass the chops at the table with the sauce on the side. Serves 6.
- Adapted from Williams-Sonoma <i>On the Grill,</i> by Willie Cooper (Oxmoor House, 2009).
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