Veal Chops with Mustard Sage Sauce
PLUME DE VEAU
1 1/2 tablespoons butter
1 teaspoon vegetable oil
2 1-inch-thick Plume De Veau veal chops (loin or rib)
Dried rubbed sage
Freshly ground black pepper
Fresh sage leaves, for garnish
MUSTARD SAGE SAUCE
2 1/2 tablespoons chopped shallots
1/3 cup unsalted beef broth
2 tablespoons minced fresh sage or 2 teaspoons dried
rubbed sage, divided
2 teaspoons Dijon mustard
1/4 cup half-and-half
1. Melt butter with oil in a heavy medium skillet over medium-high heat.
Sprinkle chops with dried sage and pepper to taste. Add to the skillet and
cook until browned, about 5 minutes per side.
2. Reduce heat to medium and cook to desired doneness, about 1 minute per
side for medium-rare. Transfer veal to a plate and keep warm.
3. Prepare Mustard Sage Sauce: Add shallots to the same skillet; cook and
stir for 1 minute. Add broth, 1 tablespoon minced sage and mustard; boil
until very thick, scraping up browned bits, about 4 minutes. Add half-and-half and boil until liquid thickens to a sauce consistency, about 1 minute.
Mix in remaining 1 tablespoon minced sage and any juices exuded by veal.
Adjust seasoning.
4. Place chops on plates. Spoon sauce over the chops and garnish with fresh
sage leaves. Makes 2 servings.
Tip: Serve with roasted potatoes and sautéed green beans.
Brands may vary by region; substitute a similar product.
