Grilled Veal Chop with Bourbon-Pepper Sauce
Created by Tony Randall
January 01, 2006
How does Tony Randall feed his growing young family? Once in a while, he treats them to a taste of the gourmet life, with an elegant dish like this one!
Servings: Serves 6
- 6 rib veal chops (10–12 ounces each)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1/4 cup dry red wine
- 1/4 cup dry white wine
- 1/2 cup bourbon
- 1 stick (8 tablespoons) cold unsalted butter
- 1 1/2 teaspoons coarsely cracked fresh black pepper
Preheat your grill until hot or preheat the oven to 350°F.
Season the veal chops well with salt and pepper. If you are grilling the chops, rub them with the oil. Place on the grill, leaving room between. Grill for 7–10 minutes per side, turning once. If the chops are 1-1/2 inches thick, cook 9-12 minutes per side.
If you are roasting the chops, heat the oil in a large cast-iron skillet over high heat until hot. Add the chops and sear on one side only. Transfer the skillet to the oven and roast the chops for 10–12 minutes more for medium-rare.
While the chops are cooking, make the sauce. In an enamel or other nonreactive saucepan, combine the red and white wines and cook over high heat until hot. Add the bourbon and cook until reduced by half.
Lower the heat to medium and add the butter, one piece at a time, quickly whisking it in until completely incorporated. You want to blend each piece of butter in fully, not just melt it, before adding the next. Work quickly but do not increase the heat under the sauce. Season with salt and cracked black pepper, and keep warm in a warm water bath until ready to use. Do no reheat the sauce over direct heat.
Place a grilled chop on each dinner plate and spoon about two tablespoons of the bourbon sauce over the top. Serve immediately.
Printed from Oprah.com on December 13, 2013
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