Côtes de veau « septième ciel »
Ingredients:
Pour le veau :
- 4 veal chops
- 2 tbsp. butter
- 2 tbsp. olive oil
- Freshly ground salt and pepper
Pour la sauce :
- 1 barquette (227 g) de champignons forestiers
- 3 shallots
- 2 cups 15% cream
- ¼ de tasse de fromage pecorino râpé
- 1 tbsp. horseradish
- Freshly ground salt and pepper
How to proceed:
- Préchauffer le four à 175 ºF.
- Place veal chops on a baking sheet and cook in oven for 30 minutes.
- In a skillet, heat oil and butter and sear chops 5 minutes per side or to desired doneness.
- Remove chops from skillet and cover with aluminum foil. Let stand 10 minutes.
- In the same skillet with the cooking juices, heat 2 tbsp. butter and sautee mushrooms and shallots for 5 minutes.
- Add the rest of the sauce ingredients and cook 5 more minutes.
- Put the mushroom sauce in a blender and mix until smooth. Salt and pepper to taste.
- Drizzle veal chops generously with sauce and serve.
ADDITIONAL NOTES
Gently heating the chops in the oven before searing loosens the collagen for more tenderness.
Tip
Amateur de champignons ? Réduire en poudre un mélange de champignons sauvages séchés et ajouter 1 c. à soupe de cette poudre pendant la dernière minute de cuisson des côtes à la poêle.
*Make sure to order the right quantity.
