| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Emlive05 | 4 | servings | |
INGREDIENTS
| 4 | Double-cut veal loin chops | |
| Drizzle of olive oil | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | tb | Butter |
| 1 | bn | Fresh asparagus; blanched |
| 3 | tb | White vinegar |
| 3 | tb | White wine |
| 10 | Peppercorns; crushed | |
| 2 | tb | Finely-chopped shallots |
| 1 | tb | Chopped tarragon |
| 3 | Egg yolks | |
| 1 | c | Unsalted butter; melted |
| 1 | tb | Finely-chopped parsley leaves |
INSTRUCTIONS
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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-03-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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