Strauss Free Raised Veal Chops
Ingredients for Veal & Sauce
4 Veal Rib Chops, approx. 12oz each
4 Garlic Cloves, peeled
8 Rosemary Sprigs, about 3” long
2 oz Extra Virgin Olive Oil
2 tbsp Butter, divided
1 tsp Shallot, chopped
1 oz Strauss Veal Demi Glace
Kosher salt, to taste
Fresh cracked black pepper, to taste
Method for Veal & Sauce
• Take the veal chops and put them in a glass or stainless steel pan, take the garlic cloves, crush them on a cutting board and gently rub the chops on both sides.
• Now pour the oil in the pan and coat the chops. Place a rosemary sprig over and under each chop along with the crushed garlic.
• Wrap in plastic and refrigerate for 4-6 hours. For best results let sit in the marinade for 12-16 hours, turning the chops over and recoating with oil several times over.
• Heat oven to 375°. Heat a large stainless steel sauté pan over medium high heat.
• Remove the veal from the marinade, discarding all but the rosemary. Season the veal with kosher salt and black pepper.
• Add a couple of tablespoons of olive oil to one pan and heat until smoking.
• Add the veal to the pan and sauté on all sides until browned about 3-4 minutes, adding 1 tablespoon of the butter.
• Place the veal in the oven for 7-9 minutes or to desired doneness, adding the rosemary to the pan the last minute of cooking.
• Remove from the pan and hold on the side. Discard all cooking fat from the pan. Keep the rosemary as a garnish.
• Add shallots to sauté pan and sauté 30 seconds.
• Add the demi glace and lightly simmer for a minute.
• Finish the sauce by adding the remaining butter, turning off the heat.
• To serve, add the spinach to the potato salad and gently fold in, placing a portion onto each plate.
• Next lean a veal chop over potato salad or another side, place a couple dollops of mustard dressing on each plate, drizzle some of the sauce over the veal chop, garnish with a rosemary sprig.
• Serve and enjoy.
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