Sautéed Veal Chop
with porcini mushroom whiskey sauce, butter-nut squash purée, and steamed vegetables
with porcini mushroom whiskey sauce, butter-nut squash purée, and steamed vegetables
Soak dried porcini mushrooms in hot water for 30 minutes. Sauté chopped shallots in olive oil and butter until tender. Add strained dried mushrooms and continue braising. Stir in tomato paste and mushroom soaking liquid. Simmer and reduce.
In a separate saucepan, reduce veal demi-glace with half the whiskey until syrupy. Sauté fresh porcini mushrooms with thyme and garlic, deglaze with remaining whiskey, and combine with mushroom sauce.
Steam baby carrots and green beans. Peel and slice butternut squash, toss with melted butter, wrap in foil, and bake at 350°F for 20 minutes. Mash with Parmesan cheese and keep warm.
Sauté veal chop in olive oil and butter, basting continuously. Finish cooking in the oven at 350°F for 20 minutes, turning once. Let rest, then add veal chop back into the sauce to absorb flavors.
To serve, create a bed of butternut squash purée, arrange steamed vegetables, top with veal chop, and spoon over porcini mushroom whiskey sauce.
Calories: ~790 kcal | Protein: ~60g | Fat: ~48g | Carbs: ~22g | Fiber: ~4g | Sodium: ~750mg
Banfi Brunello di Montalcino 2018 — Deep ruby color, aromas of dark berries and spice, full-bodied and elegant, a perfect match for veal and porcini richness.
