Ingredients
4 grain-fed veal chops, 250 g (1/2 lb) each
2 pats of butter and a few drops of canola oil
90 g (3 oz) of goat cheese (log) cut into rounds
salt and pepper to taste
1 small bag of fresh spinach
5 ml (1 tsp) chopped French shallots
2 pats of butter
grilled pine nuts (optional)
Sauce
1/2 chopped French shallot
2 pats of butter
45 ml (3 tbsp) goat cheese
300 ml demi-glace sauce
125 ml (1/2 cup) port
Preparation
Fry chops in butter and oil until well browned on both sides. Salt and pepper.
Place in oven for 10 minutes at 190°C (375°F).
Place 3 cheese rounds on each of the chops and bake for 5 more minutes.
Let stand for 5 minutes.
For the sauce, let the shallots and 45ml (3 tbsp) of goat cheese heat in butter.
Remove from heat and deglaze with the port.
Allow to reduce by half.
Add the demi-glace sauce.
Cut up the spinach. Quickly sauté spinach and shallots in a pan. Decorate with pine nuts if desired.
