Côte De Veau Gratinée Aux Cèpes Recipe
veal chop with porcini and old comté, porcini cream
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Ingredients
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Meat
Mushrooms
Dairy
Condiments
Herbs
Method
Preparation
- 1
Rehydrate the Porcini Mushrooms
Soak the dried porcini mushrooms in warm water for about 30 minutes until they are soft. Drain and chop them finely.
- 2
Sauté the Mushrooms
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the fresh porcini mushrooms and sauté until golden brown. Add the rehydrated porcini, season with salt and pepper, and cook for an additional 2-3 minutes. Remove from heat and set aside.
- 3
Prepare the Cream
In a small saucepan, combine heavy cream with chopped porcini mixture and fresh thyme. Bring to a gentle simmer and cook for about 5 minutes. Season with salt and pepper to taste.
Cooking
- 4
Cook the Veal Chops
In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Season the veal chops with salt and pepper, then sear them for about 4-5 minutes on each side, or until they reach your desired doneness.
- 5
Add the Cream and Cheese
Preheat your oven to 200°C (392°F). Once the veal chops are cooked, place them in a baking dish. Pour the porcini cream over the chops and sprinkle the grated Old Comté cheese evenly on top.
- 6
Gratiné
Place the baking dish in the oven and bake for about 10-15 minutes, or until the cheese is bubbly and golden brown.
Serving
- 7
Plate and Serve
Remove the dish from the oven and let it rest for a few minutes. Serve the Côte de veau gratinée aux cèpes warm, garnished with additional fresh thyme if desired.
