Ingredients: |
Ingredients: 1/4 cup plus 2 tablespoons extra-virgin olive oil
4 thyme sprigs
1 garlic clove, coarsely chopped
Four 12-ounce, bone-in veal rib chops
2 cups Cabernet Sauvignon
2 large shallots, finely chopped
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
2 cups beef stock
Salt and freshly ground pepper
Potato Puree (recommended side)
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Directions: |
Directions:Step 1
In a large, shallow dish, combine 1/4 cup of the olive oil with the thyme sprigs and garlic. Add the veal chops and turn to coat with the marinade. Refrigerate overnight.
Step 2
In a medium saucepan, combine the wine with half of the shallots and boil until the wine has reduced to 1/2 cup, 15 minutes.
Step 3
In a small saucepan, melt the butter. Add the remaining shallot and cook over moderately high heat, stirring, until golden, 3 minutes. Stir in the flour. Slowly whisk in the stock until smooth, then bring to a boil, whisking until thickened. Whisk in the reduced wine and simmer over low heat, whisking, for 30 minutes. Strain the sauce into the medium saucepan. Season with salt and pepper.
Step 4
Preheat the oven to 325°. In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Remove the veal chops from the marinade; discard the thyme and scrape off the garlic. Season the chops with salt and pepper and add to the skillet. Cook over high heat until richly browned, about 3 minutes per side. Transfer the skillet to the oven and roast the chops for about 10 minutes, turning once halfway through; the veal should be just pink in the center. Transfer the chops to plates and spoon the sauce on top. Serve with Potato Puree. |
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