Chef Fraser MacLeod,
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.
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
4 12oz veal chops
Steak seasoning to taste
- Heat canola oil in a heavy bottomed pot over medium heat. Add shiitake mushrooms, green peppercorns, shallots, and garlic.
- 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.
- Add reduced veal stock. Let sauce simmer until thickened, seasoning to taste with salt and pepper
- Once cooled keep in fridge for up to 7 days and then freeze if needed.
- The best way to cook any meat would be over an open fire with high quality wood.
- 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.
- 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.
- 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.
- A meat thermometer should register 120 to 125 F for a nice medium rare. Re-season with steak spice and pour sauce over.
- Garnish with fresh thyme or rosemary.
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