Veal Recipes

USDA Choice T-Bone Steak

• 4 Veal Rib Chops
• 16 asparagus spears, trimmed and cut diagonally into 2-inch lengths
• 5 T. of olive oil
• 12 ounces of fresh mushrooms (rinsed and halved)
• 2 T. of all purpose flour
• 4 shallots, peeled and halved
• 1/3 cup minced shallots
• 6 fresh sage leaves, whole
• 6 fresh sage leaves, sliced
• 6 fresh thyme sprigs
• 4 cloves of garlic, minced
• 2 bay leaves
• 1 cup of chicken stock or broth
• 2 T. fresh chives, chopped

1. Cook the asparagus in large pan of salted boiling water for about 2 minutes. Drain and transfer the asparagus to a bowl of ice water. Drain well and wrap in paper towel.
2. Preheat oven to 425°F. Heat 2 tablespoons olive oil in a large ovenproof skillet with lid over medium-high heat. Add the mushrooms and sauté until tender. Salt and pepper to taste. Transfer the mushrooms to a bowl and do not clean the skillet.
3. Heat 1 tablespoon olive oil in same skillet over high heat. Sprinkle the veal rib chops with flour, salt, and pepper. Place the veal rib chops in the skillet, browning both sides approximately 2 minutes per side. Transfer the chops to a plate. Add 1 tablespoon of olive oil to same skillet and add the shallot halves, whole sage leaves, thyme sprigs, and bay leaves to skillet and sauté until the shallots are softened.
4. Place the veal rib chops back in the skillet. Cover the skillet with the lid and roast in the oven for approximately 12 minutes. Transfer the veal chops and shallot mixture back to a plate. Add the remaining olive oil to skillet. Add the minced shallots, sliced sage leaves, and minced garlic to the skillet and sauté for approximately 3 minutes. Add the asparagus, mushrooms, and chicken stock. Simmer for approximately 5 minutes and return veal chops to skillet. Cover the skillet and cook approximately 3 minutes slightly reducing the liquid. Transfer the veal rib chops, mushroom and asparagus mixture, and skillet juices to a serving plate. Dash with the chopped chives and serve.

Serves 4