8 – 10oz Veal Loin Chops
4 oz olive oil
¼ tsp kosher salt
¼ tsp ground black pepper
Wild Mushroom Raqout
3oz applewood bacon (diced)
1 tbl garlic (minced)
1 tbl shallot (minced)
4oz leeks (julienne)
10 oz pearl onions (peeled)
1 tbl fresh thyme (minced)
3oz shitake mushrooms (sliced)
3 oz lobster mushrooms (sliced)
3 oz chantrelle mushrooms (sliced)
2 c white wine
2 c demi glace
4 roma tomatoes (peeled, seeded diced)
1/8 tsp kosher salt
1/8 tsp ground black pepper
For Veal Chops:
Brush chops with olive oil and then sprinkle salt and pepper on both sides. Cook to desired doneness and serve with 2 Tbsp Wild Mushroom Ragout.
For Wild Mushroom Ragout:
Render the bacon in a sauté pan over medium-high heat. Add garlic, shallot, leeks, onions and thyme cook for 2-3 minutes. Now add shitake, lobster and chantrelle mushrooms and continue to cook for 2-3 minutes. De-glaze pan with white wine and simmer for 10 minutes. Add demi-glace and reduce by 1/3. Now add tomato, salt and pepper then serve.