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INGREDIENTS


16 ounces cut veal chop
1 spoon of olive oil
2 ounces of unsalted butter
2 ounces of veal demi glace
1 glass of Chablis white wine
baby carrots
broccoli
Idaho potato
rosemary

Pan roasted veal chop aux jus with roasted potatoes and steam vegetables


Preparation


Prepare the veggies pres-teamed, then roasted the potatoes cut in large pieces, for the garnish of the dish. I a heavy sauteed skillet melted the butter in the olive oil then add the veal chop and start caramelized the side, basted the top surface of the meat by poring the juice and the fat with a spoon, turn the order side and continuing with the spoon to basted the meat with the juices fact; place in the preheated oven at 300 degrees with the sauteed pan, let it roasted for about 10 minutes each side and splash a half glass of white wine during the process of turning meat in between the times. Remove the veal chop let rest in a warm place over a cooling rack on the stove without heat. Put the skillet on the burner and start reduce the liquid by adding another splash of wine a 2 ounces of veal Demi-glace reduce until syrupy consistency. In a hot plat plate poring the sauce in the middle add the sliced veal chop over it and garnished with the sauteed vegetables in olive oil with the hot roasted potatoes.