Veal Marsala with Rosemary & Mushrooms, courtesy of http://andrewzimmern.com/2016/09/13/veal-marsala-rosemary-mushrooms/
- 2 bone-in rib veal chops, roughly 12 ounces each (I like the rib bones to be about 4 inches long, protruding from the steak)
- 1 cup flour
- Salt and pepper
- 5 tablespoons salted butter
- 6 whole sage leaves
- 3 sprigs rosemary
- 6 garlic cloves, whole in their paper
- 3 shallots, sliced
- 3 cups mixed fresh wild mushrooms (maitaki, oyster, cremini, hen of the woods, chanterelles, trumpets, etc.), cleaned gently with a vegetable brush
- 1 cup marsala wine (look for a good imported Italian marsala, classified as DOC and Reserva)
- 1 cup chicken stock, preferably homemade
- Lemon zest
- Trim any extra external fat from the veal chops. Lightly pound the veal chops and trim the fat from the bone.
- Season the flour well with salt and pepper. Dredge the veal chops in the flour, knocking off any excess.
- Place 4 tablespoons of butter in a 12 or 14-inch sauté pan over medium high heat. When melted and foaming, add the chops and increase heat to high.
- While the chops are browning, add the sage, rosemary and garlic cloves. Brown the meat, about 3 to 4 minutes per side. Nap the chops with the butter as you cook them. The herbs will aromatize and season the butter. When chops are just cooked through, reserve to a small platter with the herbs and garlic. Reserve the crisped sage leaves for garnish.
- Add the shallots, sauté until lightly caramelized and add the cleaned mushrooms. Sear well and caramelize, do not burn or scorch. Add the marsala, let reduce to a near glaze and add the stock. Raise heat, and reduce to sauce consistency, about 5 minutes.
- Add the chops and any accumulated juices back to the pan with the sauce, tossing to coat. Place the chops on plates.
- Add the remaining tablespoon of butter to the sauce left in the pan. Spoon the sauce over and around the chops. Garnish with lemon zest and reserved sage leaves. Serve.
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Posted in 30 Minute Meals