- 1/4 cup vegetable oil
- 6 sage sprigs
- Six 12-ounce veal rib chops, about 1 1/4 inches thick
- Freshly ground pepper
- All-purpose flour, for dusting
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 large shallots, minced
- 1/2 cup Cognac
- 1/2 cup heavy cream
- 1 1/2 cups chicken stock or low-sodium broth
- 2 tablespoons white truffle butter (see Note)
- Preheat the oven to 375°. In a small skillet, heat the vegetable oil. Add the sage sprigs and fry over high heat until deep green and translucent, about 1 minute. Transfer to a paper towel-lined plate to cool. Season with salt.
- Season the veal chops with salt and pepper and dust lightly with flour, patting off the excess. In a large skillet, melt 1 tablespoon of butter in the olive oil. Add half of the veal chops and cook over high heat, turning once, until golden brown, about 7 minutes. Transfer to a large baking pan and repeat with the remaining chops, lowering the heat to moderate.
- Roast the veal chops for 15 minutes or until an instant-read thermometer inserted near the bone registers 140°.
- Meanwhile, pour off the fat in the skillet. Add the remaining 1 tablespoon of butter and the shallots and cook over moderate heat until softened, about 3 minutes. Remove from the heat. Add the Cognac and boil over moderately high heat, scraping up any bits stuck to the bottom, until the pan is nearly dry, about 2 minutes. Add the cream and chicken stock and bring to a boil. Season with salt and pepper and boil over moderately high heat until reduced to 3/4 cup, about 15 minutes.
- Strain the sauce into a saucepan, season with salt and pepper and whisk in the truffle butter over low heat until incorporated.
- Transfer the veal to plates and spoon the sauce on top. Garnish with the fried sage sprigs and serve.
Make AheadThe crème anglaise can be refrigerated for up to 5 days.
Serve WithChocolate Soufflés.