Veal Chops with Cabernet Sauce and Arugula and Basil Salad

*Post by Angela.

Mostly I cook pretty basic stuff. Comfort food (from all different cultures). That's my thing - I'm not a culinary superstar, I just want to make food that tastes good, given my extremely limited kitchen space. But every once in awhile, I feel like making something fancy. The other day, I bought some beautiful veal chops and wanted a recipe that was worthy of them. I found this recipe for veal chops with Cabernet sauce from D.C. area chef Robert Wiedmaier (of Brasserie Beck). Given the richness of the sauce, I decided to pair it with a refreshing arugula and basil salad.

List of ingredients for the veal chops and sauce:

• 1/4 cup + 2 tbsp extra virgin olive oil
• 4 sprigs fresh thyme
• 2 garlic cloves, coarsely chopped
• 4 bone-in veal chops
• 2 cups Cabernet Sauvignon
• 2 large shallots, finely chopped
• 1 1/2 tbsp unsalted butter
• 2 tbsp flour
• 2 cups beef stock
• Salt and pepper (about 1/2 tsp each)

First, I combined 1/4 cup of the oil with the thyme sprigs and the garlic, then drizzled it over the veal chops, making sure they were properly coated. I stuck them in the fridge overnight.

The next day, I combined the wine with 1 of the chopped shallots, and boiled it until the wine had reduced to about 1/2 cup (about 15 minutes).

Next, I melted the butter over medium high heat and sauteed the remaining chopped shallot until golden brown, about 3 minutes.

I added the flour and tried to break up the clumps.

I slowly whisked in the beef stock, then brought the mixture to a boil, whisking until the sauce had thickened.

I added in the reduced wine, and simmered over low heat for about 30 minutes, making sure to whisk occasionally.

I strained the sauce, seasoned with salt and pepper, then set it aside to work on the chops.

 

I preheated the oven to 325 degrees, then heated the remaining 2 tbsp of olive oil in my grill pan. I  brushed the garlic and thyme off the chops, seasoned them with salt and pepper, then added them to the pan and cooked them until golden brown on both sides (about 3 minutes per side). I stuck them in the oven for about 10 minutes to cook through, and let them rest about 10 more minutes.

List of ingredients for the salad:

• 5 tbsp extra virgin olive oil
• 3 tbsp lemon juice
• 1 shallot, grated
• 2 cups grape tomatoes, halved
• 5 oz arugula
• 1/2 cup basil leaves, torn

I mixed together the oil, lemon juice, and shallot in a container, then added the tomatoes and tossed.

Right before I was about to serve the salad, I tossed the tomatoes in the dressing with the arugula and basil leaves.

I served the veal chops with some of the gorgeous sauce spooned over the top. This meal was pretty phenomenal. The veal turned out so perfectly, and the sauce is so complex and elegant, I felt like I should put on a dress to eat it (I totally did, too). And the salad is really simple, yet it serves as the perfect counterpoint to the veal. This meal could knock the socks of the most discerning of dinner guests.

Comments

[Evan]

that sauce looks delicious. I just wish i liked veal more

[Angela]

Evan-
I generally don't eat a lot of veal, but something inside me really wanted it that day...It was very good, but I think that anything paired with that sauce would be.