Roasted Veal Chop With Morels
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
52
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.5 cups
Water (boiling)1 tbsp
Vegetable Oil1.5 tbsps
Unsalted Butter1 tbsp
Shallot (finely chopped)2 tbsp
Cognac1 tbsp
Chives (chopped)1 tsp
Tarragon (chopped)Directions:
1
Preheat oven to 350°F with rack in middle
2
Pour boiling water over morels in a small bowl and soak until morels are softened, about 30 minutes
3
Transfer morels with a slotted spoon to a medium-mesh sieve set over a bowl
4
Press on morels with back of spoon to remove excess liquid (be careful not to squeeze out all the moisture), then add to soaking liquid and reserve
5
Rinse morels to remove any grit
6
Reserve morels and liquid separately, allowing liquid to settle
7
While morels soak, let veal chops stand at room temperature 30 minutes
8
Pat chops dry and season with 1/2 teaspoon each of salt and pepper (total)
9
Heat an ovenproof 12-inch heavy skillet (not nonstick) over medium-high heat until hot
10
Add oil and heat until smoking, then add veal chops and sear underside well, 2 to 3 minutes
11
Turn chops over and sear 1 minute
12
Add butter, garlic, and thyme to skillet and baste veal with melting butter
13
Transfer skillet to oven and cook, basting every few minutes, until an instant-read thermometer inserted horizontally into center of chop registers 130 to 135°F for medium-rare, 10 to 15 minutes
14
Transfer chops to a plate to rest
15
Discard garlic and thyme, keeping juices and fat in skillet, and return to burner over medium-high heat
16
(Handle will be very hot
17
) Add morels and sauté 1 minute
18
Add shallot and sauté 1 minute
19
Remove from heat briefly and add Cognac, then return to heat and deglaze, stirring and scraping up brown bits, until most of liquid has evaporated
20
Slowly pour in reserved soaking liquid, being careful to leave last tablespoon (containing sediment) in bowl
21
Add meat juices from plate and boil until liquid has reduced to about 1/3 cup
22
Stir in crème fraîche, swirling to incorporate, and boil until morels are lightly coated and liquid is slightly thickened
23
Stir in chives and tarragon and season with salt and pepper
24
Serve chops smothered with morels
25
Preheat oven to 350°F with rack in middle
26
Pour boiling water over morels in a small bowl and soak until morels are softened, about 30 minutes
27
Transfer morels with a slotted spoon to a medium-mesh sieve set over a bowl
28
Press on morels with back of spoon to remove excess liquid (be careful not to squeeze out all the moisture), then add to soaking liquid and reserve
29
Rinse morels to remove any grit
30
Reserve morels and liquid separately, allowing liquid to settle
31
While morels soak, let veal chops stand at room temperature 30 minutes
32
Pat chops dry and season with 1/2 teaspoon each of salt and pepper (total)
33
Heat an ovenproof 12-inch heavy skillet (not nonstick) over medium-high heat until hot
34
Add oil and heat until smoking, then add veal chops and sear underside well, 2 to 3 minutes
35
Turn chops over and sear 1 minute
36
Add butter, garlic, and thyme to skillet and baste veal with melting butter
37
Transfer skillet to oven and cook, basting every few minutes, until an instant-read thermometer inserted horizontally into center of chop registers 130 to 135°F for medium-rare, 10 to 15 minutes
38
Transfer chops to a plate to rest
39
Discard garlic and thyme, keeping juices and fat in skillet, and return to burner over medium-high heat
40
(Handle will be very hot
41
) Add morels and sauté 1 minute
42
Add shallot and sauté 1 minute
43
Remove from heat briefly and add Cognac, then return to heat and deglaze, stirring and scraping up brown bits, until most of liquid has evaporated
44
Slowly pour in reserved soaking liquid, being careful to leave last tablespoon (containing sediment) in bowl
45
Add meat juices from plate and boil until liquid has reduced to about 1/3 cup
46
Stir in crème fraîche, swirling to incorporate, and boil until morels are lightly coated and liquid is slightly thickened
47
Stir in chives and tarragon and season with salt and pepper
48
Serve chops smothered with morels