Preparation: 20 minutes
Baking time: 15 minutes
Servings: 4
4 grain-fed veal Frenched rib chops
Salt and freshly ground black pepper
15 ml (1 tbsp) butter
15 ml (1 tbsp) olive oil
800 ml (3 cups) brunoise
250 ml (1 cup) cooked barley or bulgur
Sauce
15 ml (1 tbsp) butter
15 ml (1 tbsp) green peppercorns
30 ml (2 tbsp) shallots, finely chopped
125 ml (1/2 cup) strawberry mistelle (Mistelle de fraise, Ferme Guy Rivest)
180 ml (¾ cup) demi-glace sauce
4 - 6 fresh Quebec strawberries, when available
Preparation
Preheat oven to 175°C (350°F).
Season the veal chops. Heat the butter in a skillet and sauté the chops 2 minutes on each side. Transfer to the oven and cook for about 10 minutes, until a thermometer registers 65°C (150°F) in the middle of the meat.
Meanwhile, heat the olive oil in a skillet and sauté the brunoise for about 8 minutes. Add the barley or bulgur. Set aside and keep warm.
To prepare the sauce, melt the butter in a skillet, add the green peppercorns and shallots and then sweat the shallots. Deglaze the pan with the mistelle and add the demi-glace sauce. Simmer for 2 minutes.
To serve, place the veal chop on a bed of brunoise and nap with sauce. Decorate with strawberries.
Note: Veal Frenched rib chop may be substituted for veal T-bone steak.
