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Veal chops with tarragon, honey and whole grain mustard sauce https://www.metro.ca/userfiles/image/recipes/cotelette-veau-estragon-miel-moutarde-4587.jpg PT30M PT20M PT25H20M
Combine first 5 ingredients of marinade. Add olive oil, whisking vigorously. Generously coat each of the veal chops with the marinade, placing the chops in a rectangular roasting pan. Add rest of marinade. Cover and refrigerate for 24 hours. Turn and coat each of the chops once or twice during this period. Just before serving, remove the chops from the refrigerator and let rest for 30 minutes at room temperature. Preheat oven to 400°F (200°C). Heat butter in medium saucepan over medium heat. Add shallots and cook 1 minute. Add veal stock, and reduce by one third, or until the sauce has thickened. Season with salt and pepper. Keep warm on lowest heat. Scrape surplus marinade off the chops, leaving only just a little. Reserve remaining marinade. Heat 1 Tbsp. (15 mL) olive oil in large skillet. Transfer chops to skillet and brown 2 minutes per side. Transfer chops one by one to rectangular pan, ensuring they overlap the least amount possible. Bake in oven for 10 minutes. Heat reserved marinade over high heat and add to hot sauce, along with 1 Tbsp. (15 mL) fresh tarragon. Mix well. Arrange chops on serving plates, pour sauce over top. Serve with a nest of spinach linguine, topped with a knob of butter.
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6 grain-fed veal chops marinade 1/2 cup (125 mL) Dijon mustard 1/2 cup (125 mL) honey 3 Tbsp. (45 mL) tarragon vinegar 2 Tbsp. (30 mL) fresh tarragon, coarsely chopped to taste freshly ground pepper 1/4 cup (60 mL) extra virgin olive oil
Veal chops with tarragon, honey and whole grain mustard sauce

Veal chops with tarragon, honey and whole grain mustard sauce

Rate this recipe
2 Votes
4
servings
0:30
Preparation
0:20
COOKING
25:20
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 6
    grain-fed veal chops

  • marinade
  • 1/2 cup
    (125 mL)
    Dijon mustard
  • 1/2 cup
    (125 mL)
    honey
  • 3 Tbsp.
    (45 mL)
    tarragon vinegar
  • 2 Tbsp.
    (30 mL)
    fresh tarragon, coarsely chopped

  • to taste freshly ground pepper
  • 1/4 cup
    (60 mL)
    extra virgin olive oil
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    500 ml SELECTED VARIETIES


  • sauce:

  • 2 Tbsp.
    (30 mL)
    butter
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  • 2
    large shallots, minced
  • 2 cups
    (500 mL)
    brown veal stock

  • Salt and pepper to taste
  • 1 Tbsp.
    (15 mL)
    fresh tarragon, coarsely chopped
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Preparation

Combine first 5 ingredients of marinade. Add olive oil, whisking vigorously. Generously coat each of the veal chops with the marinade, placing the chops in a rectangular roasting pan. Add rest of marinade. Cover and refrigerate for 24 hours. Turn and coat each of the chops once or twice during this period.

Just before serving, remove the chops from the refrigerator and let rest for 30 minutes at room temperature.

Preheat oven to 400°F (200°C).

Heat butter in medium saucepan over medium heat. Add shallots and cook 1 minute. Add veal stock, and reduce by one third, or until the sauce has thickened. Season with salt and pepper. Keep warm on lowest heat.

Scrape surplus marinade off the chops, leaving only just a little. Reserve remaining marinade. Heat 1 Tbsp. (15 mL) olive oil in large skillet. Transfer chops to skillet and brown 2 minutes per side. Transfer chops one by one to rectangular pan, ensuring they overlap the least amount possible.

Bake in oven for 10 minutes.

Heat reserved marinade over high heat and add to hot sauce, along with 1 Tbsp. (15 mL) fresh tarragon. Mix well.

Arrange chops on serving plates, pour sauce over top.

Serve with a nest of spinach linguine, topped with a knob of butter.

Source : Féd. des producteurs de bovins du Québec

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