Veal Chops in Cognac and Mushroom Sauce
Composed of veal chops from the center loin in a rich sauce of cream and mushrooms, this dish is ideal for a special occasion dinner. Although the chops are best prepared at the last moment, if you are careful not to overcook them, they can be cooked a few hours ahead and coated with the sauce. Reheat at the last minute in a microwave oven or on top of the stove for 3 to 4 minutes, just until the dish is heated through.
4 center-cut veal chops (10 to 12 ounces each),
about 1-1/4 inches thick
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
3 or 4 shallots, chopped (1/2 cup)
8 ounces mushrooms, sliced (about 3-1/2 cups)
1 tablespoon cognac
2/3 cup heavy cream
1/4 cup shredded basil leaves, for garnish
Sprinkle the chops with 1/4 teaspoon each of the salt and pepper. Heat the butter in a heavy skillet or saucepan, and when it is hot, add the chops. Sauté, uncovered, over medium to high heat for 5 minutes, until nicely browned. Turn, cover, reduce the heat to low, and cook for 5 minutes on the other side. (At this point they should be medium-rare.) Place the chops on a serving platter and set it aside in a warm place while you make the sauce.
Add the shallots to the drippings in the pan, and sauté for about 30 seconds. Then add the mushrooms and cognac, and sauté for about 1 minute. Add the cream and simmer for about 1 minute longer. Stir in the remainder of the salt and pepper. Pour the sauce over the chops, sprinkle with the basil, and serve immediately.
If it's more convenient, cook the chops ahead and just re-warm them at serving time.
The Short-Cut Cook
By Jacques Pépin
Morrow Cookbooks/HarperCollins Publishers 2001
Paperback; 288 pages
Recipe reprinted by permission.
The Short-Cut Cook
This page created April 2002