Veal chops with mustard sage sauce

1 servings

Ingredients

Quantity Ingredient
1½ tablespoon Butter
1 teaspoon Vegetable oil
2 Veal loin chops; (1-inch-thick)
Dried rubbed sage
2½ tablespoon Chopped shallots
⅓ cup Unsalted beef broth
2 tablespoons Minced fresh sage or 2 teaspoons dried
; rubbed sage
2 teaspoons Dijon mustard
¼ cup Half and half
Fresh sage leaves

Directions

Melt butter with oil in heavy medium skillet over medium-high heat.

Sprinkle chops with dried sage and pepper. Add to skillet and cook until brown, about 5 minutes per side. Reduce heat to medium and cook to desired doneness, about 1 minute per side for medium-rare. Transfer veal to plate; keep warm.

Add shallots to same skillet and stir 1 minute. Add broth, 1 tablespoon minced sage and mustard to skillet and boil until very thick, scraping up browned bits, about 4 minutes. Add half and half and boil until liquid thickens to sauce consistency, about 1 minute. Mix in remaining 1 tablespoon minced sage and any juices exuded by veal. Adjust seasoning.

Place 1 chop on each plate. Spoon sauce over. Garnish with fresh sage leaves and serve.

Serves 2.

Bon Appetit March 1993

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