MAIN DISHES
Seared Milk-Fed Veal Chops with Tarragon Mustard Sauce
French ingredients reduced to perfection to give these veal chops a unique twist.
HERO INGREDIENT
Dijon Mustard
What diffrentiates mustard from Dijon mustard is the use of vinegar to soften the taste. 
4-6
SERVES
25 min
TIME
EASY
LEVEL
ADD TO RECIPE BOX
Reviews(0)
Ingredients

4 to 6 large milk-fed veal chops; ask the butcher chop for you some nice thick pieces

Cracked salt and pepper


For the sauce:

1 tablespoon fresh tarragon, chopped

1 teaspoon butter

1 tablespoon good quality Dijon mustard

3 tablespoons cooking cream 

Method

1. Preheat the oven to 170 degrees Celsius.

2. Take the veal chops out of the fridge about 20 minutes before cooking.

3. Over a very hot pan or griddle, dabble some butter evenly.

4. Lay the veal chops one at a time on the very hot surface browning/searing each side.

5. Put aside until all are brown.  Place in a baking sheet and heat in oven to your liking. (About 7 to 8 minutes for medium, 9 to 10 for medium well). Keep checking and testing to your liking.  Cover with foil and set aside.

For the sauce

1. Over a small medium-heat saucepan, combine tarragon and butter for one minute. Add mustard and cooking cream.  Mix well and add salt and pepper. Taste to your liking. 

Take note! This recipe doesn't require any spices.
Recipes of the month
MAIN DISHES
Spinach and Meatballs
SALADS
Fresh Tuna Salad
MAIN DISHES
The Perfect Power Breakfast
MAIN DISHES
Green Tea Soaked Salmon Fillet with Lemon Sauce