Veal Chops with Morels and Cognac Cream Sauce
An elegant entree showcasing delectable Morel mushrooms with a juicy seared veal chop in a creamy Cognac sauce
Servings: 4 servings
Ingredients
- 2 Tbsp olive oil
- 4 1" thick veal chops
- 2 Tbsp salted butter
- 8 oz morel mushrooms, trimmed, larger ones halved, * See note, below
- 1 shallot, minced
- 3 cloves garlic, minced
- 3/4 cup cognac
- 1/3 cup beef broth
- 1 cup heavy cream
- pinch ground nutmeg
- Kosher salt and fresh ground black pepper
- chives or fresh thyme, chopped for garnish
Instructions
- Preheat oven to 200°F
- In a large heavy-bottomed skillet add olive oil and bring to high heat. When pan is hot, season veal chops with salt and pepper and add to the pan. Cook 2-3 minutes per side until seared and golden brown. Remove to a plate and place inside preheated oven to keep warm.
- Add butter to the pan and add Morel mushrooms. Saute until mushrooms are tender, about 5-7 minutes. If desired, reserve a few whole-cap smaller mushrooms for garnish.
- Add shallot and garlic; cook until fragrant and soft, about 1-2 minutes. Turn heat down and add cognac to deglaze pan. Simmer the cognac until reduced slightly.
- Add beef broth to pan; simmer until reduced by approximately half. Add heavy cream and continue to simmer for 10 minutes until liquid is thickened. Season with a pinch of kosher salt and ground black pepper and add nutmeg to taste.
- Remove veal chops from oven, allow to rest for 5 minutes. Serve, topped with sauce, garnished with chives or fresh chopped thyme and any reserved Morels, as desired.
Notes
NOTE: Fresh morels aren't always available, and, when they are, they are VERY expensive unless you are foraging them yourself. A good substitute is a high-quality dried morel. Use 2oz of dried for this recipe, and soak them in boiling water for 30 minutes before draining and continuing as directed. You can up the flavor of your dish by adding the strained mushroom soaking liquid to the beef broth, or use a beef broth concentrate with the soaking liquid. Another great option is to freeze the soaking liquid in ice cube trays and then bagging them and storing frozen for later use. You can drop a cube or two into a gravy, a soup, or anywhere you want a little extra pop of 'shroomy flavor.