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VEAL TOURNEDOS
6 - 1-1/4" veal chops, boned, trimmed and tied in a round
1 pound chanterelles
Salt and pepper to taste
1 finely minced clove garlic
1 tbsp chopped parsley
1/2 pound rock shrimp
1 finely chopped onion
1 finely chopped small carrot
1/2 oz brandy
1/2 c veal stock
1/3 c heavy cream
1 tbsp fresh chopped tarragon
Sauté mushrooms over high heat in butter with salt, pepper, parsley and garlic. Cook covered until partly tender, then remove the cover and continue to cook until tender and all liquid is evaporated.
Add some butter to the pan and sauté the onion and carrot until soft. Add the rock shrimp, toss together, add brandy, salt and pepper, cover and cook over low heat for 8-10 minutes or until the rock shrimp are done. Add to mushroom mixture.
Pan sear the veal chops to medium rare (about 4 minutes per side). Set aside, deglaze the pan with stock, reduce by half, add cream and stir until beginning to thicken. Stir in the vegetables and shrimp, adjust seasoning and pour over chops to serve. Garnish with fresh tarragon sprigs. Serves 6. |
