Behind the Recipes

Veal Chop with Morel Cream Sauce by D'Artagnan

PREPARATION:

1. Preheat oven to 350 degrees.

2. Dry the chops and season with salt and pepper. Heat a pan over medium heat and add about 2 tablespoons oil.

3. Sear and brown both sides of each chop. If all 4 chops do not fit into one pan without crowding, work in batches. Place chops in a roasting pan large enough to hold all 4 and put in the oven. Roast for 15 minutes for medium rare.

4. Remove from the oven and move the chops to a plate to rest.

6. While the veal is roasting in the oven, lightly brush any dirt from the morels and halve the large ones. Pour off any fat from the pan used to sear the chops. Put on medium low heat and add the butter. While the butter is melting, scrape up any brown bits from the bottom of the pan. When the butter has melted and the foaming subsided, add the shallots.

7. Sauté the shallots slowly, stirring occasionally for about a minute. Add the morels and stir to coat with the butter. Sauté until slightly soft. Remove from heat.

8. After the chops have been removed from the roasting pan, pour off any fat and return to the stovetop over medium heat. Carefully deglaze the pan with the Armagnac scraping any brown bits up into the liquid. Allow the alcohol to cook off and then add the demi glace.

9. Turn up the heat, bring to a boil and reduce by half. Stir in the cream and add the sautéed morels. Stirring occasionally, reduce the liquid by half or the desired consistency is reached. Correct the seasoning and stir in 1 teaspoons of raw Armagnac.

10. Plate the chops with a portion of morels for each diner. Spoon some of the cream sauce over each chop. Garnish and serve.

Recipe courtesy of D'Artagnan

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