Veal Porterhouse Recipes

VEAL CHOP WITH PORTABELLO MUSHROOMS

Steps:

• Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, 2 to 3 minutes per side.
• Once browned, stir in mushrooms and cook for 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat, and cook, uncovered, until sauce is reduced by half. Veal chops may be removed at any time to prevent over-cooking, then returned to the pan for the final minute.
• Drizzle with remaining 1 tablespoon olive oil, and serve.

PAN SEARED VEAL CHOPS WITH ROSEMARY

Steps:

• Rub the chops with 1 Tbsp.
• oil, garlic, rosemary, salt and pepper and let sit on a plate for 15 minutes.
• Heat a large cast iron skillet over medium high heat and add remaining oil.
• Add chops to pan and cook until golden brown on one side, and flip.
• Remove chops from pan to a baking dish, brown side down and roast at 375ºF.
• for 10 minutes.
• Add wine and stock to cast iron pan and stir up brown bits from the bottom.
• Serve chops with juice from pan.

GRILLED LEMON-PARSLEY VEAL CHOPS

Steps:

• For veal:
• Whisk first 5 ingredients in small bowl to blend. Arrange veal chops in 15x10x2-inch glass baking dish. Sprinkle chops on both sides with salt and pepper. Pour marinade over chops; turn to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
• For topping:
• Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.
• Prepare barbecue (medium-high heat). Remove chops from marinade and sprinkle generously with salt and pepper. Grill chops until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer chops to serving platter; sprinkle each with topping.

PAN SEARED VEAL CHOP WITH ROSEMARY

Steps:

• Rub the chops with the garlic and rosemary, 1 tablespoon oil and salt and pepper and let sit on a plate for 15 minutes. Heat a large cast iron skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and then flip. Remove chops from pan to a baking dish and roast in 375 degrees F. oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan.

SIMPLE BAKED ROSEMARY AND OLIVE OIL VEAL CHOPS

Steps:

• 1. Place veal chops in a foil lined baking pan ( i use and 8x8 Pyrex).
• 2. Mix olive oil and rosemary together then pour over veal chops. Sprinkle with salt and pepper on both sides. Turn chops over to coat both sides and let sit , to marinate a bit,for about 30 minutes.
• 3. Bake in a 375 degree F preheated oven for about 20 minutes for medium.
• ( you should check after about 15 minutes since everyone likes their meat differently). When done to nearly your liking ( don't overdo it since the meat will cook more after removing from the oven)place under for about 30-60 seconds or until a light crust forms.
• 5. Let sit 5 minutes before serving.

GRILLED VEAL PORTERHOUSE CHOP

Steps:

• To make the glaze, bring 1 cup of the wine to a simmer in a small saucepan. Remove from the heat, add the figs, and let steep while you prepare the glaze.
• Put the veal stock in a medium saucepan and bring to a boil over high heat. Cook until reduced by half to 2 cups, about 15 minutes. Add the shallots and remaining 1 cup wine to the stock and continue cooking over high heat, stirring occasionally, until reduced to a sauce consistency (see page 250), about 25 minutes. Stir in the vinegar and honey and season with salt and pepper. Drain the figs and stir into the sauce. Keep warm. The glaze can be made 1 day in advance and stored covered in the refrigerator. Reheat before serving.
• Remove the chops from the refrigerator 20 minutes before grilling. Preheat the grill to high or heat a grill pan over high heat.
• Brush both sides of the chops with the oil and season with salt and pepper. Put the chops on the grill or in the grill pan and cook until golden brown and slightly charred, about 5 minutes. Turn the chops over, reduce the heat to medium, and continue cooking until the bottoms are golden brown and slightly charred and the chops are cooked to 140°F internal temperature on a meat thermometer, about 8 minutes longer. Remove the chops from the heat and let rest for 5 minutes.
• Place the chops on 4 large dinner plates. Ladle some of the glaze over each chop and garnish with parsley sprigs.

VEAL PORTERHOUSE

Steps:

• Preheat the oven to 350 degrees F.
• Sprinkle the porterhouse with salt and pepper. Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the steak and sear until golden brown on both sides, 3 to 4 minutes per side. Remove from the skillet from the heat. Transfer the steak to a plate and add the mushrooms and shallot to the skillet. Return the skillet to medium heat, and cook, stirring, until the porcinis are golden brown. Remove skillet from the heat again. Pour in the brandy, slowly put back on heat and allow the alcohol to flame up. Once flame is out, add the heavy cream, butter and porterhouse. Let simmer until sauce thickens. Remove veal porterhouse and place in the oven until desired temperature. Transfer the steak to a serving plate, top with the sauce and sprinkle with parsley. Serve and enjoy.