Wednesday, May 7, 2003
Bite with Belkys: Veal Chop With Morel Cognac Sauce
It's a delightful dinner entree perfect for any part-time chef. All it takes only minutes to make.
The Dish: Veal Chop with Morel Cognac Sauce
The Chef: Andrew Rothschild
The Restaurant: The Forge
432 41 Street
Miami Beach, FL 33140
2 - 12 ounce lollipop veal chop
1 shallot, diced
1/4 lb. fresh morel mushrooms, sliced
3 sprigs of thyme, chopped
1/4 cup cognac
1 cup heavy cream
1/4 cup veal stock or beef bouillion
vegetable oil for sauteing
salt and white pepper to taste
2 tbsp. unsalted butter
Method of Preparation:
1. Soak the morel mushrooms in hot water for 15 to 20 minutes until they're plump and moist, then slice them up.
2. Season the veal chop with salt and pepper.
3. In a hot saute pan, heat 3 tbsp. of oil and allow to reach the smoke point.
4. Put the veal chop in and add 1 tablespoon of the unsalted butter and sear on both sides, then place in a 425 degree oven and cook until desired temperature. About 8 to 10 minutes for medium rare.
5. Remove the veal from the pan.
6. Using the same pan, saute the diced shallots, sliced mushrooms and 2 sprigs of chopped thyme and cook over medium heat until all of the water from the soaked mushrooms has evaporated.
7. Remove the pan from the heat, add the cognac, heavy cream and veal stock or beef bouillion.
8. Add the other tablespoon of butter, and stir till the sauce thickens a little.
9. To serve, place the veal chop on a plate and spoon some of the sauce over it.
10. Garnish with a sprig of thyme.