COMMENT:
When asked by a reporter," What is the best steak at Ruth's
Chris Steak House?" owner Ruth Fertel stated, "The sirloin,
but my favorite cut of meat here is the veal chop!"
INGREDIENTS:
- 4 veal chops
- 2 ounces dry morel mushrooms
- 1/4 cup shallots, chopped
- 1 tbsp thyme leaves
- 3 tbsps butter
- 1/4 cup white wine
- 1 cup brown veal stock
- 1/2 cup whipping cream (minimum 35% fat)
- salt and pepper to taste
METHOD:
Carefully wash the morels in cold water and allow them to soak for
3 hours. Remove and dry thoroughly. Leave them whole if they are
small, cut them up if they are large. In a small sauté pan,
melt butter over a medium-high heat. Add shallots and thyme leaves
and sauté 2-3 minutes. Add mushrooms and cook an additional
2-3 minutes. Deglaze with white wine, then add veal stock. Reduce
to 1/2 volume and season to taste using salt and pepper. Add cream
and continue to cook until sauce is thick enough to coat the back
of a spoon. Heat your grill according to manufacturer's directions
until coals are white hot. You might wish to add a handful of your
favorite smoke wood. Season the chops well with salt and pepper.
Grill to your desired doneness. Chops should cook 3-5 minutes on
each side for medium-rare. Serve with a generous portion of morel
sauce. |
