Prince Orloff Veal Chops

Recipe Ingredients

4		Double-cut veal loin chops
		Drizzle of olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Butter
1		Fresh asparagus - blanched
3 tablespoons	45ml	White vinegar
3 tablespoons	45ml	White wine
10		Peppercorns - crushed
2 tablespoons	30ml	Finely-chopped shallots
1 tablespoon	15ml	Chopped tarragon
3		Egg yolks
1 cup	198g / 7oz	Unsalted butter - melted
1 tablespoon	15ml	Finely-chopped parsley leaves

Recipe Instructions

Preheat the oven to 400 degrees.

Season the veal chops with salt and pepper. In a large saute pan, heat the olive oil. When the oil is hot, sear the chops for 2 to 3 minutes on each side. Remove from the heat and place in the oven. Roast the chops for 10 to 12 minutes for medium-rare. Remove from the oven and rest for a couple of minutes before serving.

In a another large saute pan, melt the butter. Add the asparagus. Season with salt and pepper. Saute the asparagus for 2 minutes. Set aside and keep warm.

In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside.

Serve the chops with the asparagus and sauce.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B37 broadcast 05-10-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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