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.

 Ingredients:

• 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

 Instructions:

• 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.