Jul 14 2026
Restaurants›Camille's›Veal Chop Recipe

Veal Chop Recipe

Inspired by Camille's
Time1h
Serves2

Over roasted fingerling potatoes and vegetable and topped with bordelaise sauce

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Ingredients

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Veal Chop

Roasted Fingerling Potatoes

Vegetables

Bordelaise Sauce

Method

Preparation

  1. 1

    Prepare the Potatoes

    Preheat the oven to 425°F (220°C). Toss fingerling potatoes with olive oil, salt, and rosemary. Spread on a baking sheet and roast for 25-30 minutes until tender and golden.

  2. 2

    Prepare the Vegetables

    In a bowl, toss asparagus and carrots with olive oil, salt, and pepper. Spread on a separate baking sheet and roast in the oven alongside the potatoes for the last 15 minutes.

  3. 3

    Prepare the Veal Chops

    Season the veal chops with olive oil, salt, pepper, and thyme. Heat a skillet over medium-high heat and sear the chops for 4-5 minutes on each side until browned. Remove from heat and let rest.

  4. 4

    Make the Bordelaise Sauce

    In the same skillet, add chopped shallots and sauté until translucent. Pour in red wine and reduce by half. Add beef stock, thyme, salt, and pepper. Simmer until slightly thickened. Stir in butter until melted.

Assembly

  1. 5

    Plate the Dish

    On each plate, place a generous portion of roasted fingerling potatoes, top with the roasted vegetables, and finally place the rested veal chop. Drizzle with bordelaise sauce before serving.

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