Costoletta Di Vitello* Recipe
16oz Bone-in Grass Fed Veal Chop, Mushroom Demi Glace, Fontina Potato Cakes, Brussels sprouts
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Mushroom Demi Glace
In a saucepan, heat 1 tablespoon of butter and olive oil over medium heat. Add the sliced mushrooms and sauté until golden brown. Add minced garlic and fresh thyme, cooking for an additional minute. Pour in the beef or veal stock and let it reduce by half until thickened. Season with salt and pepper to taste.
- 2
Cook the Veal Chop
Season the veal chop generously with salt and black pepper. In a large skillet, heat the remaining tablespoon of butter and olive oil over medium-high heat. Sear the veal chop for 4-5 minutes on each side for medium-rare, or until the internal temperature reaches 145°F (63°C). Remove from the skillet and let rest for 5 minutes.
- 3
Serve
Plate the veal chop and generously drizzle the mushroom demi glace over the top. Serve with fontina potato cakes and sautéed Brussels sprouts on the side.
