Prince orloff veal chops
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4.00 | double-cut veal loin chops | |
| 1 | drizzle of olive oil | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1.00 | tablespoon | butter |
| 1.00 | bunch | fresh asparagus; blanched |
| 3.00 | tablespoon | white vinegar |
| 3.00 | tablespoon | white wine |
| 10.00 | peppercorns; crushed | |
| 2.00 | tablespoon | finely-chopped shallots |
| 1.00 | tablespoon | chopped tarragon |
| 3.00 | egg yolks | |
| 1.00 | cup | unsalted butter; melted |
| 1.00 | tablespoon | finely-chopped parsley leaves |
Directions
Preheat the oven to 400 degrees. Season the veal chops with salt and pepper. In a large saute pan, heat the olive oil. When the oil is hot, sear the chops for 2 to 3 minutes on each side. Remove from the heat and place in the oven. Roast the chops for 10 to 12 minutes for medium-rare. Remove from the oven and rest for a couple of minutes before serving. In a another large saute pan, melt the butter. Add the asparagus. Season with salt and pepper. Saute the asparagus for 2 minutes. Set aside and keep warm. In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes.
In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Serve the chops with the asparagus and sauce. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B37 broadcast 05-10-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
06-03-1998
Recipe by: Emeril Lagasse
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