Roasted Veal with Sauce Choron [Serves 2]

This classic French sauce is nothing more than Béarnaise flavored with tomato. Perfection with a nicely grilled cutlet.

Ingredients – Roasted Veal

2 Veal Loin Chops


Ground Black Pepper

Cooking Instructions – Roasted Veal

1. Preheat the oven at 350°F.

2. Season the veal with salt and pepper.

3. Sear the veal over high heat.

4. Transfer the veal to the preheated oven and cook for 5-6min.

Ingredients – Sauce Choron

3 Tbsp White Wine Vinegar

2 Tbsp Water

1 Small Onion, chopped

Tarragon Sprigs

Chervil Sprigs

1 Bay Leaf

6 Black Peppercorns, crushed

1 Stick Butter, creamed till softened

2 Egg Yolks

1 Tbsp Chopped Herbs: Tarragon, Parsley, and Chervil


Ground Black Pepper

1 Tbsp Tomato Paste

Cooking Instructions – Sauce Choron

1. Simmer vinegar, water, chopped onion, herb sprigs, bay leaf, and peppercorns until liquid reduces by half.

2. Strain and cool the liquid.

3. Stir in tomato paste.

4. Whisk egg yolks and cooled liquid in double boiler until color pales and texture light and fluffy.

5. Add creamed butter, ½ Tsp at a time.

6. Whisk until butter has been incorporated before adding more.

7. Add chopped herbs.

8. Season.


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