Posted by Amy Andrews


Categories Beef & Bison

Comments 4 comments

Veal Chops with Rosemary Butter w/French Fridays with Dorie

My friends over at Montana Fish Company hooked me up with the delicious, naturally-raised veal from Broadleaf for last Friday’s Dorie veal chops.  They couldn’t get me bone-in chops, but were able to order in some tenderloins — each about 6 inches long and about 3 inches in diameter.  After consulting with Ed, the staff chef, I decided to cut each tenderloin into 3, couple-inch-thick medallions, turn them on end and ever so gently, pound them to get them to stand up, like the petite filets that they are.  From here on out, I followed Dorie’s recipe of marinating in olive oil, rosemary, and thyme, then 2 minutes per side in a hot pan, and topped with a pat of rosemary butter.  I served them alongside a celery root purée and they were everything you expect veal to be, tender, mild, and decadent.

Recipe for Veal Chops with Rosemary Butter, pp. 268 – 269, from Around My French Table, by Dorie Greenspan.  

Rosemary Butter

Rosemary Butter

Ingredients

  • 4 tablespoons unsalted butter, at room temperature
  • 1 teaspoon fresh rosemary leaves, chopped
  • 1/2 teaspoon fresh thyme leaves, chopped
  • a generous pinch of sea salt

Instructions

  1. Using a rubber spatula, cream the butter in a small bowl and add in the chopped herbs and salt. Turn the butter out onto a piece of plastic wrap or parchment paper and roll into a log about 1 1/2 inches in diameter. Refrigerate for at least two hours, or up to a week. Or pop it in the freezer for up to 4 months.
http://ripefoodandwine.com/2013/09/16/veal-chops-with-rosemary-butter-wfrench-fridays-with-dorie/


Rosemary Butter
4 tablespoons unsalted butter, at room temperature
1 teaspoon fresh rosemary leaves, chopped
1/2 teaspoon fresh thyme leaves, chopped
a generous pinch of sea salt

1.  Using a rubber spatula, cream the butter in a small bowl and add in the chopped herbs and salt.  Turn the butter out onto a piece of plastic wrap or parchment paper and roll into a log about 1 1/2 inches in diameter.  Refrigerate for at least two hours, or up to a week.  Or pop it in the freezer for up to 4 months.

4 comments on “Veal Chops with Rosemary Butter w/French Fridays with Dorie”

  1. aplatefulofhappiness.com

    I just love the rosemary butter. I used leftovers on some grilled steaks tonight. The veal tenderloin medallions look like something served in a restaurant.

    Reply
  2. yummychunklet

    I think I would’ve preferred tenderloins. No pesky bones! Oh, and now I’m going to have to try this again with celery root puree.

    Reply
  3. Cher Rockwell

    The celery root puree was a nice touch!

    Reply
  4. Amy

    Please write up the recipe!

    Reply





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