| 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
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