Milk-fed veal chops
- 2 milk-fed veal chops, 600-700 g each
- 50 g clarified butter
- 2 carrots
- 2 onions
- 150 g celeriac
- 2 garlic cloves
- 4 bay leaves
- 20 g fresh thyme
- 10 g sage
- 500 ml veal stock
- 40 g chilled butter, cut into small pieces
- Chopped parsley
- 1 cup water
- Fleur de sel and freshly ground black pepper
Preheat the oven to 180-190°C.
Wash and peel the vegetables and dice into 3-cm cubes.
Heat the clarified butter in a cast iron casserole and brown the veal chops on both sides.
Add the vegetables, garlic and herbs and place in the oven.
Calculate 4 minutes of cooking time per 100 g of meat.
When cooked, season the meat with salt and pepper and allow it to rest on a warm rack, covered with a plate.
Wipe the fat from the bottom of the saucepan and deglaze with a cup of water. Add the veal stock and reduce by half.
Strain and return to the heat.
Whisk in the cold butter and season to taste.
Remove the bone from the veal chop, using a sharp knife, and quickly reheat the meat in the sauce before cutting into 2-3-cm slices.
Arrange on plates and pour over a little sauce.
Sprinkle with finely chopped parsley.
The chops can be served with vegetables, such as lentils, or with fried polenta. In truffle season, sprinkle the meat with a julienne of truffes.