Veal Chops with Asparagus and Béarnaise
Ingredients
- 4 whole double-cut veal loin chops
- 2 tbsp olive oil
- 0.5 tsp salt
- 0.3 tsp black pepper
- 1 tbsp unsalted butter
- 1 bunch fresh asparagus, blanched
- 3 tbsp white wine vinegar
- 3 tbsp dry white wine
- 10 whole black peppercorns, crushed
- 2 tbsp shallots, finely chopped
- 1 tbsp fresh tarragon, chopped
- 3 whole egg yolks
- 1 cup unsalted butter, melted
- 1 tbsp fresh parsley, finely chopped
Instructions
- 1
Preheat the oven to 400°F.
- 2
Season the veal chops with salt and pepper. In a large oven-safe sauté pan, heat the olive oil over medium-high heat. Sear the chops for 2 to 3 minutes on each side until golden brown.
- 3
Transfer the pan to the oven and roast for 10 to 12 minutes for medium-rare. Remove and rest for a few minutes before serving.
- 4
In another sauté pan, melt the butter. Add the blanched asparagus, season with salt and pepper, and sauté for 2 minutes. Keep warm.
- 5
Make the béarnaise: in a small saucepan, combine the white wine vinegar, white wine, peppercorns, shallots, and tarragon. Bring to a boil and reduce to 1 tablespoon of liquid.
- 6
Add 1 tablespoon of water to the reduction. Add the egg yolks and whisk over low heat until frothy and slightly thickened, about 3 to 4 minutes.
- 7
Remove from heat and slowly stream in the melted butter while whisking constantly until the sauce thickens. Season with salt and pepper. Strain through a fine-mesh strainer.
- 8
Plate each veal chop with a bundle of asparagus alongside. Drizzle the béarnaise sauce over the veal and garnish with fresh parsley.