Veal Chops Duxelles
Total time: 35 minutes
Fall is the perfect time to make the classic Duxelles or minced mushrooms sauce. With shallots, a bit of wine and tomato, this is excellent to serve with veal chops or chicken breasts.
- 2 veal chops, about 1" (2.5 cm) thick
- 1 tsp olive oil
- Duxelles Sauce:
- 4 - 5 shallots, depending on slice, about 3/4 cup total
- 6oz (175gr) mushrooms, wild or not, try for something flavorful
- 2 tbs butter
- 1/2 cup (4oz, 120ml) white wine
- 1/2 cup (4oz, 120ml) beef stock
- 1 tbs tomato paste
- 2 tsp parsley
- 1 tsp rosemary
- 2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs white wine or water
- For the sauce:
- Finely chop the shallots and mushrooms.
- Heat the butter in a medium nonstick skillet over medium heat until bubbly. Add the shallots, mushrooms and sauté, until golden brown, 6 - 8 minutes.
- Add the white wine and scrape up any brown bits. Cook until wine is almost completely reduced, about 1 tbs left.
- Add beef stock, tomato paste and herbs. Stir well, bring to a simmer.
- Dissolve cornstarch in wine. Stir cornstarch mixture into sauce until thickened. (You may not need all of it.)
- Remove from heat and cover to keep warm.
- For the chops:
- In nonstick skillet large enough to hold both chops heat the oil over medium-high heat. Add chops and brown, about 3 minutes per side.
- Cover pan, remove from heat and let rest for a few minutes, until done to your preference, 2 - 3 minutes more for pink in the center.
- Remove chops to a small platter, spoon half the sauce over and serve.