Adam Siegel’s Veal Chop au Poivre With Brandy Peppercorn Sauce
4 veal rib chops, approx. 12 oz each
4 garlic cloves, peeled
8 rosemary sprigs, about 3″ long
1/2 cup extra virgin olive oil
2 Tbs butter, divided
1 Tbs chopped shallots
8 oz heavy cream
1 oz Strauss Glace de Veau
1 oz green peppercorns
5 oz brandy
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste
- Place rosemary sprigs into large Ziploc bag.
- Add crushed garlic, 1/4 cup olive oil, and pepper. Add chops and seal bag.
- Massage chops lightly through the bag with the olive oil-herb marinade.
- Refrigerate chops in bag for 2-16 hours. Turn bag over while marinating to keep chops coated well. For best results, marinate overnight.
- Remove chops from refrigerator 30 minutes prior to cooking.
- Preheat oven to 375°F.
- Heat a large stainless steel or steel sauté pan over medium high heat (make sure pan is ovenproof – no plastic handle).
Remove the veal from the marinade, discarding all but the rosemary. Season the veal with salt.
- Add a couple of tablespoons of olive oil to the sauté pan and heat until smoking.
- Add the veal chops to the pan and sauté on all sides until browned, about 3-4 minutes. (If you don’t have a large enough sauté pan for 4 chops, sauté two at a time. The first chops that you sauté, can be removed to a plate and set aside until the final two chops are done. Then put all four chops together in the oven at the same time – using an additional oven proof skillet.)
- Add 1 Tbs butter to the sauté pan.
- Place the veal chops in the sauté pan and bake in the oven for 7-9 minutes or until they reach desired doneness. Add the rosemary to the pan during the last minute of cooking. We suggest 140°F internal temperature for medium doneness.
- Remove the pan from the oven. Remove the chops from the pan and hold to the side on a warm plate. Take sauté pan and discard all cooking fat from it. Keep the rosemary as a garnish.
- Place sauté pan over medium heat. Add 1 Tbs butter and the chopped shallots to the sauté pan and sauté for 30 seconds.
Add the green peppercorns and sauté for another 30 seconds. Deglaze the pan with brandy (be careful of the flames).
- Add the cream and Glace de Veau and reduce until thick enough to coat the back of a spoon, about 3-5 minutes.
- Place whole veal chop next to dollop of potato puree on plate and drizzle sauce over chop.
- Slice the veal chop prior to plating and place slices and bone on each plate aside a dollop of potato puree. Drizzle sauce over the veal. Serve and enjoy!