Balsamic vinegar intensifies and develops a deep, concentrated flavor as it reduces. This sauce captures this quality along the the earthy flavors of dried morel and crimini mushrooms. The result is an intense, full flavored dish that marries particularly well to the ripe fruit of cabernet sauvignon or to the concentration of a good syrah. This pairing is a good example of finding parallel intensity in both the dish and the wine.
To make marinade, combine all ingredients in a nonreactive mixing bowl and whisk thoroughly. Place veal chops in a glass dish and top with marinade. Refrigerate, covered, for 3-4 hours. Remove from marinade and pat dry.
To make sauce, in a large saute pan or skillet over medium heat, heat oil. Add shallots and crimini mushrooms and saute until shallots turn golden - about 3-4 minutes. Add green peppercorns, vinegar and red wine and simmer until the liquid is reduced by half. Add stock and morels and continue reducing until reduced by half. Add basil and stir in mustard and cornstarch mixture to thicken slightly. Sauce consistency should coat the back of a wooden spoon. Season to taste.
Prepare a hot charcoal fire. Grill veal chops for 8-10 minutes. Turn and continue grilling for another 7-8 minutes, until veal is medium rare or cooked to desired doneness.
To serve, place veal on plates and top with sauce. Garnish with fresh, chopped basil. Serve with sauteed fresh peas.
Pair with Cabernet Sauvignon or Syrah.
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|Serving Size: 1 Serving (805g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 330 (47%)|
|Amt Per Serving||% DV|
|Total Fat 36.6g||49 %|
|Saturated Fat 11.6g||58 %|
|Monounsaturated Fat 18.7g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 197.5mg||61 %|
|Sodium 1171.1mg||40 %|
|Potassium 1712.7mg||45 %|
|Total Carbohydrate 15.5g||5 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 13.5g|
|Protein 54.5g||78 %|
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Calories per serving: 706
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