INGREDIENTS
6 grain-fed veal chops
Marinade
125 ml (1/2 cup) whole grain mustard
125 ml (1/2 cup) honey
45 ml (3 tbsp) tarragon vinegar
30 ml (2 tbsp) fresh tarragon, coarsely chopped
Freshly ground pepper
60 ml (1/4 cup) olive oil
Sauce
30 ml (2 tbsp) butter
2 large shallots, minced
500 ml (2 cups) veal stock
Salt and pepper to taste
15 ml (1 tbsp) fresh tarragon, coarsely chopped
Oven temperature: 200°C (400°F)
PREPARATION
Combine first 5 ingredients of marinade. Add olive oil, whisking vigorously. Generously coat each of the veal chops with the marinade, placing the chops in a rectangular roasting pan. Add rest of marinade. Cover and refrigerate for 24 hours. Turn and coat each of the chops once or twice during this period.
Just before serving, remove the chops from the refrigerator and let rest for 30 minutes at room temperature.
Heat butter in medium saucepan over medium heat. Add shallots and cook 1 minute. Add veal stock, and reduce by one third, or until the sauce has thickened. Season with salt and pepper. Keep warm on lowest heat.
Scrape surplus marinade off the chops, leaving only just a little. Reserve remaining marinade. Heat 15 ml (1 tbsp) olive oil in large skillet. Transfer chops to skillet and brown 2 minutes per side. Transfer chops one by one to rectangular pan, ensuring they overlap the least amount possible. Bake in oven for 10 minutes, until the meat is pink in centre.
Heat reserved marinade over high heat and add to hot sauce, along with 15 ml (1 tbsp) fresh tarragon. Mix well.
Arrange chops on serving plates, pour sauce over top. Serve with a nest of spinach linguine, topped with a knob of butter.
