oak-roasted center-cut veal chop, wild mushrooms, natural jus

Season the center-cut veal chops with salt and black pepper on both sides. Let them sit at room temperature for about 30 minutes before cooking.

Prepare the Veal Chop

In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the veal chops and sear for 3-4 minutes on each side until they are nicely browned.

Sear the Veal

Transfer the skillet to a preheated oven at 200°C (400°F) and roast the veal for about 15-20 minutes, or until the internal temperature reaches 63°C (145°F) for medium-rare. Remove from the oven and let rest for 5 minutes.

Roast the Veal

In a separate pan, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the wild mushrooms and fresh thyme, cooking for 5-7 minutes until the mushrooms are golden and tender. Season with salt and pepper.

Sauté the Mushrooms

In the skillet used for the veal, add the beef or veal stock and scrape up any browned bits from the bottom. Bring to a simmer and reduce slightly until thickened.

Make the Natural Jus

Plate the veal chop, top with sautéed wild mushrooms, and drizzle with the natural jus.

costoletta di vitello

Recipe information

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