Chef's Veal Selection Recipe

Marinate the Veal Chops

In a bowl, combine olive oil, minced garlic, chopped rosemary, salt, and black pepper. Add the veal chops and coat them thoroughly with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best flavor.

Sear the Veal

Heat a skillet over medium-high heat. Remove the veal from the marinade and let it come to room temperature for about 15 minutes. Sear the veal chops in the hot skillet for about 3-4 minutes on each side until they are browned and cooked to your desired doneness (about 145°F for medium). Remove from the skillet and let rest.

Prepare the Sauce

In the same skillet used for the veal, add the finely chopped shallots and sauté until translucent, about 2 minutes. Pour in the red wine and scrape the bottom of the skillet to release any browned bits. Allow the wine to reduce by half, then add the beef stock and let it simmer for another 5 minutes.

Finish the Sauce

Stir in the butter and chopped thyme until the butter is melted and the sauce is slightly thickened. Season with salt and pepper to taste.

Prepare the Asparagus

Preheat your oven to 400°F (200°C). On a baking sheet, toss the trimmed asparagus with olive oil, salt, and lemon zest. Spread in a single layer.

Roast the Asparagus

Roast in the preheated oven for about 12-15 minutes, or until tender and slightly crispy. Serve alongside the veal.