Stuffed Free Range Veal Chop
“The foraged mushrooms have such an earthy and rich flavor to really add to the overall richness of the dish. The mushrooms in two places help the sauce and the filling of the veal chop blend perfectly,” says Chef Peter Vauthy of Red, the Steakhouse in Miami Beach.
- 1 free range veal chop, pounded out thin
- 1/4 cup sautéed foraged mushrooms, save 1 tablespoon for the sauce
- 1 tbsp freshly chopped parsley, save 1/4 tsp. for later
- 1/4 cup fontina val d’osta
- 2 oz foie gras small dice
- Kosher salt
- Fresh cracked black pepper
- 2 oz veal demi-glace, you can get at any grocery store
- 1 tbsp chopped mushrooms
- 1/2 oz heavy cream
- 1/4 tsp of truffle pate
- Preheat oven to 350º. Pound out the veal chop with a meat mallet to 1/4 inch thickness, then season the veal chop with kosher salt and black pepper. In a small bowl, combine the mushrooms, fontina, parsley, and foie gras. Lay the mushroom-fontina mixture over the top side of the veal chop. Roll up the veal chop and tie it with butcher’s twine. Sear the veal chop in an oven-safe pan until golden brown on all sides, then place in the preheated oven for 8 to 12 minutes.
- Heat the veal demi-glace to a slow simmer and add the cream, mushrooms, and truffle pate. Simmer until combined. Spoon over the veal chop before serving, and garnish with the leftover chopped parsley.
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