| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | March 1993 | 1 | servings | |
INGREDIENTS
| 1 1/2 | tb | Butter |
| 1 | ts | Vegetable oil |
| 2 | Veal loin chops; (1-inch-thick) | |
| Dried rubbed sage | ||
| 2 1/2 | tb | Chopped shallots |
| 1/3 | c | Unsalted beef broth |
| 2 | tb | Minced fresh sage or 2 teaspoons dried |
| ; rubbed sage | ||
| 2 | ts | Dijon mustard |
| 1/4 | c | Half and half |
| Fresh sage leaves |
INSTRUCTIONS
Melt butter with oil in heavy medium skillet over medium-high heat. Sprinkle chops with dried sage and pepper. Add to skillet and cook until brown, about 5 minutes per side. Reduce heat to medium and cook to desired doneness, about 1 minute per side for medium-rare. Transfer veal to plate; keep warm. Add shallots to same skillet and stir 1 minute. Add broth, 1 tablespoon minced sage and mustard to skillet and boil until very thick, scraping up browned bits, about 4 minutes. Add half and half and boil until liquid thickens to sauce consistency, about 1 minute. Mix in remaining 1 tablespoon minced sage and any juices exuded by veal. Adjust seasoning. Place 1 chop on each plate. Spoon sauce over. Garnish with fresh sage leaves and serve. Serves 2. Bon Appetit March 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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