Bronzed Veal Chops in a Chipotle Cream
Makes 6 servings
Chipotle Cream
1/4 pound plus 2 tablespoons unsalted butter
2 cups chopped onions
2-1/2 teaspoons ground dried chipotle chile peppers
3-1/4 teaspoons Chef Paul Prudhomme's Meat Magic
1 cup chicken or beef stock
4 ounces wild mushrooms, cut in thin slices
2 cups heavy cream
1/4 teaspoon salt
1/2 teaspoon light brown sugar
Veal Chops
2 tablespoons vegetable oil
6 veal chops, each about 1 inch thick (about 10 ounces each)
2 tablespoons Chef Paul Prudhomme's Meat Magic
To Prepare the Chipotle Cream:
Place 1/4 pound of the butter in a 10-inch nonstick skillet over medium-high heat. When the butter begins to sizzle, add the onion. Cook, stirring frequently, until the onions have turned a light brown, about 15 minutes. Add the chipotle and 1 tablespoon of the Meat Magic. Cook, stirring
constantly, until the seasonings have darkened slightly, about 2 to 3 minutes. Add the chicken or beef stock, scrape the bottom of the skillet to loosen any brown crust on the skillet bottom. Bring to a boil, then simmer for 5 minutes, stirring frequently. Remove from the heat, then pure the
mixture in a food processor or blender. Set aside.
Add 1 tablespoon of the butter to the skillet and place over high heat. When the butter sizzles, add the mushrooms and 1/4 teaspoon Meat Magic and saut until the mushrooms begin to darken, about 3 minutes. Return the pure to the skillet, bring to a boil, then reduce the heat to medium. Add
the cream, salt and sugar. Bring to a boil, then simmer for 5 minutes. Whisk in the remaining tablespoon of butter. Set the sauce aside and prepare the chops. Yields about 4 cups of sauce.
To Prepare the Veal Chops:
Season each veal chop evenly with 1/2 teaspoon of Meat Magic per side, patting it in gently with your hands.
Heat the oil in a large heavy skillet until the oil is smoking hot, about 5 to 7 minutes.
Put 2 or 3 of the chops in the hot skillet. (When bronzing, it is important not to crowd the pan. Always leave plenty of space between the chops.) Cook, turning once, until the chops are brown on the outside but still very rare in the center, about 1 to 2 minutes. Place the chops in a 500
oven for 3 to 4 minutes to finish. Repeat the process for the remaining chops.
Serve 1 chop per person, topped with 1/2 cup of the sauce.
Copyright 1995 by Paul Prudhomme
