Palace Grill, Santa Barbara, CA, Executive Chef Manny Serpa
Ingredients
- 12 chops or 7-1/2 to 9 lb Veal Loin Chops, 1 inch thick, 10 to 12 ounces each, trimmed well (IMPS/NAMP 1332)
- 1/2 cup Olive oil
- Salt and black pepper as needed
- 2 lb Assorted wild mushrooms, such as cremini, oyster, shiitake, sliced if large
- 12 cups Garlic mashed potatoes
Sauce:
- 3/4 cup Garlic, chopped
- 3/4 cup Unsalted butter
- 6 cups Reduced veal stock
- 3 cups Beer, preferably New Orleans Dixie Beer
- 3 cups Worcestershire sauce*
- 3/4 cup Fresh lemon juice
- 1/4 cup Finely chopped fresh rosemary
- 1 Tbsp Ground three-pepper blend (white, red and black)
Instructions
Yield: About 13 cups.
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Sauté garlic in butter in sauté pan until garlic just starts to brown. Add remaining sauce ingredients. Bring to a boil; set aside.
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Rub 1 veal chop with 2 tsp oil; sprinkle with salt and pepper. Sear in white-hot cast iron skillet, about 1 minute per side. Remove from skillet.
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Place seared chop in medium skillet with about 1 cup sauce. Cover tightly and simmer 5 to 7 minutes or until veal is tender. Remove chop; keep warm.
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Add about 2-1/2 ounces mushrooms to sauce. Cook until sauce is reduced and beginning to thicken. Return chop to sauce to glaze.
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Plate chop, mushrooms and sauce with 1 cup potatoes.
