My F&W
quick save (...)
Roasted Veal Chops with Mushrooms and Madeira
© Andrew French

Roasted Veal Chops with Mushrooms and Madeira

  • SERVINGS: 2

Galen Zamarra thinks that tender, rose-colored veal is inherently romantic. For the most luscious chop, buy meat that is light pink rather than red.

  1. 1 cup rich beef stock or canned double-strength broth
  2. 1/2 cup water
  3. 4 baby turnips, peeled
  4. 4 baby carrots, peeled
  5. 4 pearl onions, peeled
  6. 2 garlic cloves, peeled
  7. 2 veal rib chops (3/4 pound each), cut 1 1/4 inches thick
  8. Salt and freshly ground white pepper
  9. Pinch of ground cloves
  10. Pinch of freshly grated nutmeg
  11. 3 tablespoons unsalted butter, cut into tablespoons
  12. 1/2 pound oyster mushrooms, quartered
  13. 1/4 pound shiitake mushrooms, caps quartered
  14. 1/2 cup Madeira
  15. 2 tablespoons coarsely chopped flat-leaf parsley
  1. In a small saucepan, bring the beef stock and water to a boil. Add the turnips, carrots, pearl onions and garlic, reduce the heat to low and cover. Simmer until the vegetables are tender, transferring them to a plate as they are done, 8 to 10 minutes. Reserve the garlic cloves and the broth.
  2. Preheat the oven to 400°. Season the veal chops with salt, white pepper and the cloves and nutmeg. Melt 1 tablespoon of the butter in a large skillet. Add the veal chops and pearl onions and cook over moderately high heat, turning once, until the chops and onions are nicely browned, about 8 minutes. Return the onions to the plate with the other vegetables and transfer the veal chops to a rimmed baking sheet. Roast the chops in the oven until pink in the center, about 10 minutes.
  3. Meanwhile, melt 1 tablespoon of the butter in the skillet. Add the mushrooms, season with salt and white pepper and cook over moderate heat, without stirring, until browned on the bottom, about 4 minutes. Stir in 1/4 cup of the Madeira, cover and cook over low heat until the mushrooms are tender, about 4 minutes. Add the remaining 1/4 cup of Madeira and cook over moderately high heat for 2 minutes longer.
  4. Transfer the veal chops to dinner plates and keep warm. Pour any veal roasting juices into the mushrooms. Add the vegetables and the reserved broth and garlic and simmer over low heat until warmed through, about 1 minute. Remove from the heat, and swirl in the remaining 1 tablespoon of butter and season with salt and white pepper. Pour the sauce and vegetables over the veal chops, sprinkle with the chopped parsley and serve.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.