Veal Chops With Roquefort Butter Recipes

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VEAL CHOPS WITH ROSEMARY BUTTER



Veal Chops with Rosemary Butter image

Categories     Dairy     Sauté     Rosemary     Veal     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup (1/2 stick) unsalted butter, room temperature
2 1/2 teaspoons minced fresh rosemary, divided
1 teaspoon chopped fresh thyme, divided
Pinch of salt
4 12-ounce veal rib chops, each about 1 inch thick
4 tablespoons olive oil, divided
1 4-inch-long fresh rosemary sprig
1 garlic clove, flattened
3 tablespoons dry white wine
3 tablespoons low-salt chicken broth

Steps:

  • Whisk butter, 1 teaspoon rosemary, 1/4 teaspoon thyme, and pinch of salt in small bowl to blend. Wrap rosemary butter in plastic wrap, forming 1 1/2-inch-diameter log. Chill at least 2 hours. (Can be made 1 week ahead. Keep refrigerated.)
  • Arrange chops in single layer in large baking dish. Drizzle with 2 tablespoons olive oil. Sprinkle with remaining 1 1/2 teaspoons rosemary and 3/4 teaspoon thyme. Sprinkle with salt and pepper. Rub oil and seasonings into chops. (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before continuing.)
  • Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add rosemary sprig and garlic. Sauté until garlic is fragrant but not brown, about 2 minutes. Discard rosemary sprig and garlic. Increase heat to high. Add chops; cook until chops are browned and meat thermometer inserted horizontally into center reads 130°F, about 2 minutes per side. Transfer chops to plate. Pour off drippings from pan. Reduce heat to medium-high. Add wine to skillet and cook until reduced to about 2 teaspoons, scraping up browned bits, about 30 seconds. Add chicken broth; cook until reduced to about 2 tablespoons, about 30 seconds. Drizzle over chops.
  • Cut rosemary butter into 4 slices. Place 1 slice atop each chop and serve.

ROQUEFORT BUTTER



Roquefort Butter image

Provided by Ina Garten

Categories     condiment

Time 5m

Yield 1/2 cup

Number Of Ingredients 3

4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 ounces good Roquefort cheese
1 tablespoon chopped scallions

Steps:

  • Place the butter and Roquefort cheese in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until smooth. Add the scallions and mix until combined. Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Chill.

VEAL WITH LEEK AND ROQUEFORT SAUCE



Veal with Leek and Roquefort Sauce image

Categories     Beef     Cheese     Onion     Blue Cheese     Veal     Leek     Spring     Bon Appétit

Yield Serves 8

Number Of Ingredients 17

Sauce
3 tablespoons unsalted butter
2 1/2 pounds leeks (white and pale green parts only), halved lengthwise, sliced into 1/2-inch pieces (about 6 cups)
1 tablespoon sugar
1 teaspoon dried thyme, crumbled
Salt and freshly ground white pepper
2 1/2 cups chicken stock or canned low-salt broth, boiled until reduced to 1/2 cup
Veal
8 1-inch-thick veal loin chops (about 8 ounces each), fat and sinew trimmed
Dried thyme, crumbled
Freshly ground pepper
3 tablespoons unsalted butter
1/4 cup brandy
1/4 cup whipping cream
6 tablespoons unsalted butter, cut into 6 pieces, room temperature
1 1/2 ounces Roquefort cheese, crumbled (about 1/2 cup)
Salt and freshly ground white pepper

Steps:

  • For sauce: melt butter in heavy large skillet over medium heat. Add leeks, sugar and thyme. Season with salt and pepper. Cook until liquid evaporates and leeks begin to soften, stirring occasionally, about 10 minutes; do not brown. Transfer all but 1 cup leek mixture to bowl and reserve for garnish. Stir remaining leeks, reduce heat to low and cover. Cook until leeks are very soft and lightly caramelized, stirring occasionally, about 20 minutes.
  • Puree caramelized leeks and stock in blender until smooth. (Can be prepared 1 day ahead. Cover reserved leeks and sauce separately and refrigerate.)
  • For veal: Preheat broiler. Season veal with thyme and pepper. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add veal and cook until just pink inside, about 4 minutes per side. Transfer to plate and cover to keep warm. Add brandy to skillet and cook until liquid is almost evaporated, scraping up any browned bits. Add cream and leek sauce and bring to simmer. Whisk in 6 tablespoons butter 1 piece at a time. Add cheese and any accumulated meat juices and whisk until smooth. Season with salt and pepper. Divide sauce among broilerproof plates. Top with veal and sprinkle reserved leeks over. Broil until leeks are heated through, about 1 minute.

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