Walnut Crusted Veal Chop with Grilled Eggplant and Honey Gastrique
Servings
4
servingsIngredients
2 Veal chop, double bone, trimmed, frenched, tied with twine
1 Tbsp. Salt
1/2 tsp. White pepper, ground
5 lb. Butter, cold, diced
- Tomato Sauce
2 Tbsp. Olive oil
1 cup Onion, yellow, small diced
1 Tbsp. Garlic, minced
3 cups Tomato, peeled, diced
1 Tsp. Salt
1/4 cup Butter, cold
2 Eggplant, globe, small
as needed Salt, kosher
as needed Olive oil
- Honey Gastrique
1/3 cup Sherry vinegar
1/3 cup Honey
1 lb. Broccolini, blanched
2 Tbsp. Olive oil
1 tsp. Chili flakes
1 Tbsp. Garlic, minced
Directions
- Season the veal with the salt and pepper 1 hour before ready to cook.
- Make a beurre fondue by heating water to 140°F in a wide rondeau. Swirl in the butter, stirring continuously, until the butter is melted but emulsified. The mixture should be milky.
- Submerge the chops in the butter in the butter and poach for 1 1/2 – 2 hours, until the internal temperature is 135 degrees F. Flip the veal every 20-30 minutes to ensure even cooking.
- Remove the chops from the butter and cool, covered in some of the butter to prevent from forming a skin.
- For the tomato sauce, heat a saucepan with the olive oil and add the onions, garlic, and tomatoes. Simmer for 30 minutes, seasoning with salt. Swirl in the butter and puree to a fine consistency. Keep warm.
- Slice the eggplant into equal sized rounds about 1/2-inch thick. Sprinkle them generously with salt and let them stand for 20 minutes. Rinse the eggplant and pat dry.
- Heat a grill to medium high and brush the eggplant with a little oil. Grill the eggplant slices to create a nice crosshatch on both sides and to cook through. Set aside on an oven safe tray to reheat later.
- In a small sauce pot, heat the sherry vinegar and honey and reduce by 2/3 to a thick syrup.
- Heat a sauté pan with some of the butter used to poach the veal and sear the chop on all sides without cooking internally.
- Brush the outside of the chops with the mustard and roll in the walnuts.
- Place the chops on a sheet pan and heat on the preheated oven until warmed through. Add the tray of eggplant to heat through.
- Remove the chops from the oven, rest for 2-3 minutes, remove the twine and slice the chops in half the reveal the inside.
- Heat a saucepan with the oil and cook the garlic and chili flakes until aromatic. Add the broccolini and heat through. Season well.
- To serve, place 3 eggplant slices and some broccolini on the plate with the tomato sauce and reduced vinegar honey sauce and place the veal chop on top.
