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Veal With Port-Mushroom Sauce




Source of Recipe


The Keg Steakhouse


List of Ingredients




6 veal chops
4 oz. butter, 2 oz. softened and 2 oz. cold
1 oz. shallots, chopped
16 button mushrooms, quartered
6 oz. port
1 oz. beef base
3 oz. hollandaise sauce
1/2 oz. dried tarragon
Salt and pepper to taste
Dried garlic to taste

Recipe



Season veal chops with dried garlic, salt and pepper; cover and refrigerate until ready to grill.

In a nonstick sauté pan over medium-high heat, heat shallots and 2 oz. butter; sauté 2 to 3 minutes or until shallots begin to brown. Add mushrooms; cook until mushrooms begin to brown. Add port and beef base; cook 4 to 5 minutes. Add hollandaise sauce and tarragon; bring to a gentle boil. Season with salt and pepper; cook until sauce thickens, about 2 to 3 minutes. Turn off heat. Add cold butter; whisk until well combined.

Grill veal chops to desired temperature. Serve with sauce.