Prince Orloff Veal Chops
Seared double-cut veal loin chops roasted to medium-rare and served with sautéed fresh asparagus and a classic tarragon béarnaise sauce—elegant French bistro cooking.
Ingredients
- 4 chops double-cut veal loin chops
- 2 tbsp olive oil
- 1 bunch fresh asparagus, blanched
- 1 tbsp butter
- 3 tbsp white vinegar
- 3 tbsp white wine
- 10 whole peppercorns, crushed
- 2 tbsp finely chopped shallots
- 1 tbsp chopped fresh tarragon
- 3 yolks egg yolks
- 1 cup unsalted butter, melted
- 1 tbsp finely chopped fresh parsley
Instructions
- 1
Preheat oven to 400°F. Season veal chops with salt and pepper.
- 2
In a large oven-proof sauté pan, heat olive oil. Sear chops 2–3 minutes per side. Transfer pan to oven and roast 10–12 minutes for medium-rare. Rest a few minutes before serving.
- 3
In another sauté pan, melt butter. Add asparagus, season with salt and pepper, and sauté 2 minutes. Keep warm.
- 4
In a saucepan, combine vinegar, wine, peppercorns, shallots, and tarragon. Bring to a boil and reduce to 1 tablespoon. Add 1 tablespoon water.
- 5
Add egg yolks and whisk over low heat until frothy, 3–4 minutes. Slowly drizzle in melted butter, whisking constantly, until the sauce thickens.
- 6
Strain the béarnaise sauce through a fine-mesh sieve. Serve the chops with asparagus and béarnaise, garnished with parsley.