Sautéed Veal Chop

Ingredients

This base recipe yields 2 composed restaurant portions. Adjust servings below to scale ingredient quantities automatically.

• 900 g veal chop
• 90 g fresh porcini mushrooms
• 30 g dried porcini mushrooms
• 120 ml whiskey
• 450 g butternut squash
• 30 g unsalted butter
• 30 ml olive oil
• 60 ml veal demi-glace
• 40 g shallot
• 3 g fresh thyme
• 20 g tomato paste
• 200 g baby carrots
• 200 g green beans
• Salt and black pepper to taste

Method

1. Rehydrate the dried porcini mushrooms in hot water until softened. Strain and reserve the soaking liquid.
2. In a sauté pan, cook the shallot gently in olive oil and part of the butter. Add the dried porcini, tomato paste, and reserved porcini liquid. Reduce slowly to build flavor.
3. In a separate pan, sauté the fresh porcini mushrooms with thyme. Deglaze with whiskey and allow the alcohol to reduce. Combine with the porcini reduction and finish with veal demi-glace.
4. Wrap the butternut squash and roast with butter until very tender. Purée or mash until smooth, then season lightly with salt and pepper.
5. Season the veal chop. Sauté in a hot pan with butter until well colored, basting as it cooks. Finish in a 175°C / 350°F oven until desired doneness, then rest.
6. Steam or blanch the baby carrots and green beans until tender but still vibrant.
7. Plate the butternut squash purée, position the veal chop neatly, spoon over the porcini whiskey sauce, and finish with the vegetables.