Grilled Veal Chops with Fines-Herbes Butter
Delectable veal chops deserve simple grilling and lightly seasoned yet tasty sauces. If you are lucky enough to have a surfeit of spring morel mushrooms, gild the lily by sautéing and serving the mushrooms atop the butter sauce.
Ingredients
- 4 veal chops
- 1/2 tsp (2 mL) black pepper
- 1/4 tsp (1 mL) salt
- 2 tsp (10 mL) olive or vegetable oil
- Fines-Herbes Butter:
- 1/2 cup (125 mL) minced shallots
- 3 anchovy fillets, minced, or 1/4 tsp/1 mL salt
- 2 cloves garlic, pressed or minced
- 1/2 cup (125 mL) dry white wine or white vermouth
- 1/3 cup (75 mL) butter, softened
- 2 tbsp (30 mL) finely chopped chervil (optional)
- 4 tsp (20 mL) finely chopped chives
- 4 tsp (20 mL) minced parsley
- 2 tsp (10 mL) minced fresh tarragon
- 1/2 tsp (2 mL) salt
Preparation
Fines-Herbes Butter: In small saucepan over medium-high heat, boil shallots, anchovies, garlic and wine until about 2 tsp/10 mL liquid remains; transfer to bowl and let cool. Add butter, chervil (if using), chives, parsley, tarragon and salt to shallot mixture; with fork, mash and beat together until smooth. Set aside and keep cool.
Sprinkle chops with pepper and salt; brush with oil. Grill over high heat until just pink in centre, about 10 minutes. Transfer to warmed serving platter; let stand for 3 minutes. Spoon one-quarter of Fines-Herbes Butter over each chop.
Makes 4 servings.
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