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Tarragon and Shallot Roasted Veal Chop

Recipe Date:
October 28, 2014
Serving Size:
2
Cook Time:
00:10:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • 2 Shallots, chopped fine
  • 3 Sprigs of tarragon, leaves only, and stems removed
  • 2 tbsps Olive oil
  • 2 Veal chops, about 1/3 pound each
  • 1 Ear of white corn, corn kernels removed
  • 1 Chayote squash, peeled, and diced very small, brunoise, don’t use the center(pitted).
  • 10 sweet 100 tomatoes or 1 roma tomato diced small
  • 2 tbsps Chicken stock or water
  • 1/2 bunch of scallions, sliced very thin
  • 3 Caper berries, diced small
  • 1 tbsp Olive oil
Directions

First, marinate the veal chops with the shallots, tarragon and olive oil. Let marinate room temperature for 30 minutes. 

In a small sauce pan heat 1 tablespoon of olive oil.  Add the corn and squash.  Cook until it is sweated about 4-5 minutes.  Add the tomatoes, caper berries and 2 tablespoons of chicken stock or water and 1 teaspoon kosher salt. Bring to a boil and then turn off the heat.  Add the scallions and butter.  Set Aside. 

 

For the veal chop:

Heat a large sauté pan to high heat.  Add in 3 tablespoon of extra virgin olive oil and carefully place in the marinated veal chops- leave any shallots and tarragon on the meat, and throw out the access shallot and tarragon.  Allow to brown, this should take 4-5 minutes.  Carefully flip the meat over and turn the heat to low.  Allow to cook another 4-6 minutes or until the internal temperature is 130 degrees.  Take out of the pan and allow resting for a few minutes.  Stir the warm chayote, white corn mixture and then scoop on a plate and top with the veal chops.  Serve immediately.