Recipe courtesy of Emeril Lagasse
Print
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
4 servings

Ingredients

  • 4 double cut veal loin chops
  • Drizzle of olive oil
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon butter
  • 1 bunch of fresh asparagus, blanched
  • 3 tablespoons white vinegar
  • 3 tablespoons white wine
  • 10 peppercorns, crushed
  • 2 tablespoons finely chopped shallots
  • 1 tablespoon chopped tarragon
  • 3 egg yolks
  • 1 cup unsalted butter, melted
  • 1 tablespoon finely chopped parsley leaves

Directions

Preheat the oven to 400 degrees F. Season the veal chops with salt and pepper. In a large saute pan, heat the olive oil. When the oil is hot, sear the chops for 2 to 3 minutes on each side. Remove from the heat and place in the oven. Roast the chops for 10 to 12 minutes for medium rare. Remove from the oven and rest for a couple of minutes before serving. In a another large saute pan, melt the butter. Add the asparagus. Season with salt and pepper. Saute the asparagus for 2 minutes. Set aside and keep warm. In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Serve the chops with the asparagus and sauce.

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