Veal Chop with Shiitake Peppercorn Cream Sauce

Chef Fraser MacLeod,
529 Wellington

A good stock is the basis for a great sauce. These more elusive veal bones can be found at your meat counter and are worth seeking out.

Ingredients
Sauce
1 Tbsp canola oil
3/4 cup shiitake mushrooms, sliced with stems removed
2 Tbsp of green peppercorn
1 tsp of shallots peeled and diced
1 tsp of fresh garlic peeled and diced
1 tsp fresh course cracked black pepper
2 Tbsp Brandy
1 cup whipping cream
1 cup veal stock, reduced
Sea salt, to taste

Veal
4 12oz veal chops
Steak seasoning to taste
butter

Method
Sauce

1. Heat canola oil in a heavy bottomed pot over medium heat. Add shiitake mushrooms, green peppercorns, shallots, and garlic.
2. Cook until brown, then add fresh cracked black pepper and brandy (watch for the burst of fire). Immediately add whipping cream. Cook until reduced by half.
3. Add reduced veal stock. Let sauce simmer until thickened, seasoning to taste with salt and pepper
4. Once cooled keep in fridge for up to 7 days and then freeze if needed.

Veal

1. The best way to cook any meat would be over an open fire with high quality wood.
2. Using a gas barbecue with clean grills low to the coals, heat to high heat. Grill bars may be covered with an old pan to make the bars red hot.
3. Wrap the bone with tin foil to prevent it from burning. Season veal chop with steak seasoning and rub grill bars with a touch of canola oil. Place your chop on a hot spot with the bone pointing upward for about 4 minutes (careful not to let it burn) then lift and rotate 45*. Cook for no more then another 4 minutes, until nicely marked. Lift and flip the chop, then cook for another few minutes.
4. Remove veal chop from the heat and let rest for 5 minutes in a pan of warm butter, either on the grill or in a warming oven. Chop can be covered with tin foil to keep warm until sauce is ready.
5. A meat thermometer should register 120 to 125 F for a nice medium rare. Re-season with steak spice and pour sauce over.
6. Garnish with fresh thyme or rosemary.

Tip
If sauce is too thick, add more stock. If too thin, mix a bit of corn starch with stock to make a paste and add while stirring.

Yield 4 servings