Prince orloff veal chops

4 servings

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

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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