Avoid cliques of a classic roast and swap the turkey or beef with veal chops. This simple yet flavoursome dish, courtesy of Farah Sawaf, will put you ahead in the culinary circuit.
SEARED MILK-FED VEAL CHOPS WITH TARRAGON MUSTARD SUACE
Serves 4 to 6 | Cooking time: 25 min
INGREDIENTS
- 4 to 6 large milk-fed veal chops. TOP TIP: Ask a butcher at Lafayette Gourmet to chop it up for you into nice thick pieces.
- Cracked salt and pepper
FOR SAUCE
- 1 tbsp fresh tarragon, chopped
- 1 tsp butter
- 3tbsp cooking cream
- 1tbsp good quality Dijon mustard
- 1tbsp fresh tarragon, chopped
PREPARATION
- Preheat oven to 170 degrees Celsiius
- Take veal chops out of the fridge about 20 minutes before cooking
- Over a very hot pan or griddle dabble some butter evenly.
- Lay one veal chop at a time on the very hot surface, browning each side.
- Put aside until all are brown. Place in baking sheet and heat in the oven to your liking. Cook for about seven to eight minutes for medium, nine to 10 for medium-well.
- Cover with foil and set aside.
- Over a small medium heat saucepan combine tarragon and butter for one minute. Add mustard and cooking cream. Mix well and add salt and pepper.
- Pour sauce over the chops or serve on the side
For more recipes from Farah, visit here
