Grilled Milk Fed Veal Chop with Shiitake Peppercorn Cream Sauce
inthekitchen
Shiitake Peppercorn Cream Sauce
A good stock is the basis for a great sauce. These more elusive veal bones can be found at your meat counter and are worth seeking out.
INGREDIENTS 1 Tbsp canola oil 3 / 4 cup shiitake mushrooms, sliced with stems removed 2 Tbsp of green peppercorn 1 tsp of shallots peeled and diced 1 tsp of fresh garlic peeled and diced 1 tsp fresh course cracked black pepper 2 Tbsp Brandy 1 cup whipping cream 1 cup veal stock, reduced Sea salt, to taste
METHOD 1. Heat canola oil in a heavy bottomed pot over medium heat. Add shiitake mushrooms, green peppercorns, shallots, and garlic. 2. Cook until brown, then add fresh cracked black pepper and brandy( watch for the burst of fire). Immediately add whipping cream. Cook until reduced by half. 3. Add reduced veal stock. Let sauce simmer until thickened, seasoning to taste with salt and pepper 4. Once cooled keep in fridge for up to 7 days and then freeze if needed. Yield 4 servings.
TIP If sauce is too thick, add more stock. If too thin, mix a bit of corn starch with stock to make a paste and add while stirring. ciao! / oct / nov / two thousand fourteen 19