Grilled Veal Chops with Fines-Herbes Butter
|4 veal chops|
|1/2 tsp(2 mL) black pepper|
|1/4 tsp(1 mL) salt|
|2 tsp(10 mL) olive or vegetable oil|
|1/2 cup(125 mL) minced shallots|
|2 clovesgarlic; pressed or minced|
|1/2 cup(125 mL) dry white wine or white vermouth|
|1/3 cup(75 mL) butter; softened|
|2 tbsp(30 mL) finely chopped chervil (optional)|
|4 tsp(20 mL) finely chopped chives|
|4 tsp(20 mL) minced parsley|
|2 tsp(10 mL) minced fresh tarragon|
|1/2 tsp(2 mL) salt|
Grilled Veal Chops with Fines-Herbes Butter Preparation
Fines-Herbes Butter: In small saucepan over medium-high heat, boil shallots, anchovies, garlic and wine until about 2 tsp/10 mL liquid remains; transfer to bowl and let cool. Add butter, chervil (if using), chives, parsley, tarragon and salt to shallot mixture; with fork, mash and beat together until smooth. Set aside and keep cool.
Sprinkle chops with pepper and salt; brush with oil. Grill over high heat until just pink in centre, about 10 minutes. Transfer to warmed serving platter; let stand for 3 minutes. Spoon one-quarter of Fines-Herbes Butter over each chop.
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