Jul 14 2026
Restaurants›Ristorante Del Lago›Côtes De Veau* Recipe

Côtes De Veau* Recipe

Inspired by Ristorante Del Lago
Time2h
Serves2

Char-Grilled 14oz. Bone-in Veal Chop, Twice Baked Truffle Yukon, Tobacco Onions, Bordelaise (Milk, Wheat)

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Ingredients

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Côtes de Veau

Twice Baked Truffle Yukon Potatoes

Tobacco Onions

Bordelaise Sauce

Method

Côtes de Veau

  1. 1

    Prepare the Veal Chop

    Rub the bone-in veal chop with olive oil, salt, black pepper, and fresh rosemary. Let it marinate for at least 30 minutes at room temperature.

  2. 2

    Grill the Veal Chop

    Preheat the grill to medium-high heat. Grill the veal chop for about 5-6 minutes on each side for medium-rare, or until it reaches your desired doneness. Remove from the grill and let it rest for 5 minutes before serving.

Twice Baked Truffle Yukon Potatoes

  1. 3

    Bake the Potatoes

    Preheat the oven to 400°F (200°C). Wash and poke holes in the Yukon Gold potatoes with a fork. Bake for about 45-60 minutes or until tender.

  2. 4

    Prepare the Filling

    Once the potatoes are cool enough to handle, cut them in half and scoop out the flesh into a large bowl. Add butter, heavy cream, truffle oil, grated Parmesan, salt, and black pepper. Mash until smooth.

  3. 5

    Twice Bake the Potatoes

    Scoop the filling back into the potato skins. Return to the oven and bake for an additional 15-20 minutes until the tops are golden brown.

Tobacco Onions

  1. 6

    Prepare the Onions

    Slice the large onions into thin rings. In a bowl, mix together the flour, cornstarch, salt, and black pepper.

  2. 7

    Fry the Onions

    Heat the vegetable oil in a deep skillet over medium heat. Dredge the onion rings in the flour mixture and fry in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels.

Bordelaise Sauce

  1. 8

    Make the Sauce

    In a saucepan, combine the red wine and shallots. Bring to a simmer and reduce by half. Add the beef stock and continue to simmer until the sauce thickens, about 15-20 minutes.

  2. 9

    Finish the Sauce

    Remove from heat and whisk in butter. Season with salt and black pepper to taste.

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