Grilled Veal “porterhouse” Chop Recipe
Over roasted fingerling potatoes and vegetable and topped with bordelaise sauce
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Ingredients
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Main Ingredients
Vegetables and Potatoes
Bordelaise Sauce
Method
Preparation
- 1
Prepare the Potatoes
Preheat your oven to 400°F (200°C). Toss the fingerling potatoes with olive oil, salt, pepper, and thyme. Spread them on a baking sheet.
- 2
Roast Vegetables
Add asparagus and carrots to the same baking sheet with the potatoes. Roast in the oven for 25-30 minutes or until golden and tender, stirring halfway through.
Cooking the Veal
- 3
Grill the Veal
Heat a grill or grill pan over medium-high heat. Season the veal chops with salt and pepper. Grill for about 6-7 minutes per side for medium-rare, or until the desired doneness is reached.
Making the Bordelaise Sauce
- 4
Serving
- 5
Plate the Dish
Place roasted fingerling potatoes and vegetables on a plate. Top with the grilled veal chop and drizzle with the warm bordelaise sauce.
