Pan Seared Veal Chop

4 each 12-14 oz. Veal Chops
3 C Chive Puree (below)
1 C Morel Sauce (below)
8 each Baby Carrots, blanched
8 each Asparagus, blanched
1/4 C Olive Oil
1 tsp Salt
1/2 tsp White Pepper

Chive Puree (makes 1/2 cup)
1/2 C Chives, chopped
1/2 C Olive Oil

Place ingredients in blender and incorporate until smooth.

Chive Potato Puree (makes 3 cups)
2 lbs. Potatoes, peeled and cut in 2" cubes
1 T Unsalted Butter
2 T Heavy Cream
2 T Chive Puree
1/2 tsp Salt
1/4 tsp White Pepper

Place potatoes in cold water and bring to a boil. Continue cooking for approximately 20 minutes, or until tender. Drain and mash potatoes, adding butter, cream, chive puree, salt and pepper. Stir well to incorporate all ingredients and set aside.

Morel Sauce (makes 1 cup)
1 T Unsalted Butter
1 T Shallots, fine chopped
1/4 tsp Garlic, minced
1 C Dried Morels, rehydrated and rough chopped
1/2 C Brandy
1/4 tsp Fresh Thyme, chopped
1 C Heavy Cream
1 C Veal or Beef Stock
1/2 tsp Salt
1/4 tsp White Pepper

In warm sauce pot, add butter, mushrooms, shallots and garlic. Sweat for about 4 minutes. Flame with brandy, add thyme, cream and stock. Reduce under medium heat until sauce coats the back of a spoon (thick, but pourable). Finish with salt and white pepper. Set aside.

Veal Chop*
Season veal chops with salt and white pepper. In heated sauté pan, add olive oil and brown veal chops on one side for about 2 minutes. Turn over and place in 425 degree oven for 8-10 minutes.
Chops should be medium rare to medium. Remove from pan and set aside.

In sauté pan, heat vegetables with olive oil, salt and white pepper. Set aside.

Put 3/4 cup of Potato Puree in center of each plate. Place veal chop on top of puree. Garnish with baby carrots and asparagus. Spoon 1/4 cup of Morel Sauce over tip of each chop. Ready to serve.

Servings: 4
Recipe by: Enchantment Resort

*This dish will also work well with other cuts of veal or beef.