Email to Jean Billingsley      

Recipe Categories: jnewne's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST DESSERTS DINNER FISHandSEAFOOD LUNCH MEALPLANS MEATS PASTA POULTRY SALADandDRESSING SANDWICHES SAUCES SIDES SMOOTHIES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WRAPS

Veal Moutarde 4 Pax




Source of Recipe


South Beach Diet Phase 2






List of Ingredients



• 4 med. shallots,minced
  
• 2 cloves garlic,minced
  
• 2 tsp Dijon mustard
  
• 2 tsp balsamic vinegar
  
• 4 cups veal stock or beef bouillon
  
• 4 small vine-ripened tomatoes,peeled,seeded,and cut into med. dice
  
• 1 oz. mustard seed
  
• 4 veal chops(10 ozs.),frenched
  
• Salt
  
• Freshly ground black pepper
  
• 1/4 cup olive oil
  
• 3 tsp butter
  
• 4 cloves garlic
  
• 4 sprigs fresh rosemary,fried for 10 seconds
  






Instructions



1. Saute half of the shallots and the garlic on med. heat in 1 tsp butter until translucent,about 20-30 seconds.
   
2. Add the mustard and vinegar and cook until the vinegar is almost evaporated,about 1 minute.
   
3. Add the veal stock or beef bouillon and reduce by half,to about 2 cups.
   
4. Saute the tomatoes in 2 tsp of butter with the remaining shallots for about 1 1/2 min. Add the mustard seed.
   
5. Strain the reduced veal stock through a sieve and add to the sauteed tomatoes. Add salt and pepper to taste.
   
6. Season the veal chops with salt and pepper. Pan sear the chops in the oil for 1 1/2 min. on each side or until a golden brown crust appears. Place in the oven for 8-12 min. at 350F or until desired doneness. Remove from the oven and let rest for 3-4 min.
   
7. To serve,place a veal chop in the center of a shallow bowl. Pour 2 ozs. of sauce around it and garnish with a fried rosemary sprig and a roasted garlic clove.
   
8. To french your veal chops,cut off the meat along the bone.
   
9. 4 servings