Côte De Veau Recipe
Veal chop, cognac flambé and sautéed with cream & mushrooms
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Ingredients
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Main Ingredients
Method
Preparation
Prepare the Ingredients
Begin by cleaning and slicing the mushrooms into thick slices. Season the veal chops with salt and black pepper on both sides. Chop the fresh parsley and set aside for garnish.
Cooking
Sear the Veal Chops
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once the butter has melted and is bubbling, add the veal chops. Sear for about 4-5 minutes on each side until they are golden brown. Remove the chops from the skillet and set aside.
Sauté the Mushrooms
In the same skillet, add the remaining tablespoon of butter and the sliced mushrooms. Sauté the mushrooms over medium heat for about 5-6 minutes until they are tender and have released their moisture.
Add Cream and Cook
Reduce the heat to low and stir in the heavy cream. Mix well until the sauce is smooth and creamy. Return the veal chops to the skillet and spoon the sauce over them. Cook for an additional 3-4 minutes until the chops are heated through.
Garnish and Serve
Once cooked, transfer the veal chops to a serving plate, drizzle with the creamy mushroom sauce, and sprinkle chopped parsley on top for garnish.