Ingredients with Measurements:
- 4 veal chops, 1 inch thick
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 shallot, minced
- 1 cup red wine
- 1 cup beef stock
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- Salt and pepper to taste
Special equipment needed:
- Cast-iron skillet
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the veal chops with salt and pepper on both sides.
3. Heat the olive oil in a cast-iron skillet over medium-high heat.
4. Add the veal chops to the skillet and cook for 3-4 minutes on each side until browned.
5. Transfer the skillet to the oven and cook for an additional 10-12 minutes or until the internal temperature of the veal chops reaches 145°F.
6. Remove the skillet from the oven and transfer the veal chops to a plate. Cover with foil to keep warm.
7. In the same skillet, melt the butter over medium heat.
8. Add the minced shallot and cook until softened, about 2-3 minutes.
9. Add the red wine to the skillet and bring to a boil. Reduce the heat and simmer until the wine has reduced by half.
10. Add the beef stock, tomato paste, and flour to the skillet. Whisk until the sauce has thickened, about 5-7 minutes.
11. Season the sauce with salt and pepper to taste.
12. Serve the veal chops with the red wine demi-glace spooned over the top.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Oven temperature: 375°F
Internal temperature of veal chops: 145°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 16g
Protein: 38g
Carbohydrates: 6g
Fiber: 1g
Sugar: 2g
Sodium: 400mg
Substitutions for ingredients:
- Beef stock can be substituted with chicken or vegetable stock.
- Tomato paste can be substituted with ketchup or tomato sauce.
Variations:
- Add herbs such as thyme or rosemary to the sauce for extra flavor.
- Substitute the red wine with white wine or port for a different flavor profile.
Tips and tricks:
- Let the veal chops rest for 5-10 minutes before serving to allow the juices to redistribute.
- Use a meat thermometer to ensure that the veal chops are cooked to the correct temperature.
- Make sure to whisk the sauce constantly to prevent lumps from forming.
Storage instructions:
Leftover veal chops and sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the veal chops and sauce in a skillet over low heat until warmed through.
Presentation ideas:
Serve the veal chops on a plate with the red wine demi-glace spooned over the top. Garnish with fresh herbs such as parsley or chives.
Garnishes:
Fresh herbs such as parsley or chives.
Pairings:
- Roasted vegetables such as asparagus or Brussels sprouts.
- Mashed potatoes or roasted potatoes.
- Crusty bread to soak up the sauce.
Suggested side dishes:
- Roasted asparagus with lemon and Parmesan.
- Garlic mashed potatoes.
- Crusty bread with olive oil and balsamic vinegar.
Troubleshooting advice:
- If the sauce is too thick, add more beef stock or red wine to thin it out.
- If the sauce is too thin, whisk in a slurry of cornstarch and water to thicken it.
Food safety advice:
- Make sure to cook the veal chops to the correct internal temperature to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Demi-glace is a classic French sauce made by simmering beef stock and red wine until it is reduced by half. It is often used as a base for other sauces and is a staple in French cuisine.
Flavor profiles:
The veal chops are tender and juicy with a savory flavor from the salt and pepper seasoning. The red wine demi-glace is rich and flavorful with a slightly sweet and tangy taste.
Serving suggestions:
Serve the veal chops with a side of roasted vegetables and a glass of red wine for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A