Steaks and Chops

Grilled Veal Chop,
Shiitaki Mushroom, Spinach and Roasted Potato Veal Jus Lie

4            veal chops
1/2         cup extra virgin olive oil, divided
2 T         butter
16          shiitake mushrooms
3 cups   
veal stock
1 T         fresh rosemary, chopped
1 cup     red wine
1/2 cup
demi-glaze
1 T         tomato paste
2            large Idaho potato, split and         
              quartered, set in cold water
1            shallot, minced
2            carrots, sliced
1 lb       baby spinach
4            sprigs of rosemary, for garnish
2 t          
balsamic glaze (optional)
Directions:

1.   In a large skillet preheat 1/4 cup olive oil and saute minced
shallots, for 3 minutes, add red wine and reduce by half.

2.   Add, potato, carrots and shiitake mushrooms, pour veal stock,
tomato past and demi glaze, simmer for 10-12 minutes to reduce
to a light consistency, potato should be cooked then, season with
rosemary, salt and pepper to taste, strain and set aside.

3.  Grill  Veal chops to desired temperature, 4 minutes on each
side for medium rare.

4.   In a large skillet, place 2 T butter, preheat, add baby spinach
and sauté for 3 minutes, season with salt and pepper.

5. To serve; place an equal amount of sautéd spinach on the top
of serving plate, 12 o'clock position, lean the veal chop on top and
spoon vegetable around, drizzle a small amount of veal jus
around, you can also, garnish with balsamic glaze, as shown.
Yield:     4
For The Distinctive Epicurean and Wine Enthusiast
Chef   & Vintner
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