Veal chop with Café de Paris butter
Sunday 15 May 2011
Café de Paris is what's known as a compound butter, which essentially means a butter that has various things added, whether it be as simple as red wine, or a couple of anchovies or even some crushed black olives.
This butter is somewhat more complicated, but still not difficult – don't be put off by its long list of ingredients. This will make about 250g/8oz of butter – if you don't need it all, it keeps well in the fridge for a week or so. k
For the butter
1 small bunch of tarragon, leaves only
1 small bunch of sage, leaves only
1 small bunch of chervil, leaves only
1 small bunch of flat-leaf parsley, leaves only
tsp sweet paprika
1 tbsp Dijon mustard
1 clove of garlic
200g/7oz unsalted butter, softened
A small pinch of sea salt
Roughly chop all the herbs, then place in a food processor with all the other ingredients and blitz until smooth. Remove from the food processor and spoon on to parchment paper, roll into a sausage shape and store in the fridge until you are ready to use.
4 veal chops, free range and English
Sea salt and freshly ground black pepper
1 tbsp mild-tasting olive oil
Place a large, heavy-based pan on top of the stove over a very high heat – you may need two pans if the chops don't fit comfortably in one. Season the veal generously on both sides, add the olive oil to the pan then add the veal. Cook for 5 minutes on one side, then turn and cook for a further 4 minutes on the underside. Remove the butter from the fridge and spoon a generous dollop on top of each chop then set aside in a warm place to rest the meat and melt the butter for 5 minutes before serving.
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