Grain-Fed Veal Chop with Rosemary Butter

Submitted by Todd Rogers, Executive Chef, Sea Island Resorts, St. Simons Island, Ga,

by C&RB Staff (editor@clubandresortbusiness.com)
January 2008
 

Yield: 1 (12-oz.) Veal Chop

Amt Ingredient

4 ozs. unsalted butter
1 sprig parsley
3 sprigs rosemary
1 sprig thyme
to taste kosher salt and pepper
1 garlic bulb
1 12-oz. Frenched veal chop
as needed olive oil
to taste salt and pepper

For the Rosemary Herb Butter:

• Soften the unsalted butter in a small mixing bowl
• De-stem 1 sprig of parsley, thyme and two sprigs of the rosemary, reserving the third sprig of rosemary for garnish
• Finely chop the picked herbs; place in cheese cloth
• Delicately rinse the herbs under cold running water
• Gently wring out the water from the herbs, being careful not to bruise them
• Add the rinsed fresh chopped herbs to the softened butter; adjust the seasoning with salt and fresh ground black pepper
• Remove the herb butter from the bowl, roll into a cylindrical shape, and place in the refrigerator until plating

For the Garlic Confit:

• Preheat oven to 300°F
• Slice top off garlic bulb
• Place prepped garlic bulb in a small sauce pot submerged in Canola oil; tightly wrap pot with aluminum oil
• Place in preheated 300°F oven and cook 30 to 45 minutes, or until the bulb has softened and turned golden brown
• Carefully remove the garlic bulb from the hot oil, turning it upside down; keep warm for plating

Procedure:

• Preheat grill to 350°F and preheat oven to 375°F
• Take veal out of the refrigerator 20 minutes prior to preparation, to allow it to lose its chill
• Very lightly rub the veal with oil
• Season the chop with salt and fresh ground black pepper on both sides
• Prep the grilling surface by brushing it with a grill brush, then wipe down the grilling surface with a rag dipped in oil
• Place the veal chop on the prepped grill, allowing the chop to be seared at least four minutes before turning it ¼, and then allowing it to sear for another 4 minutes. Turn the veal chop over and repeat the same searing process on the second side
• Remove from grill and place in roasting plan
• Finish cooking the veal chop to desired temperature in the preheated 375°F oven
• Remove the veal chop from the oven, allowing the chop to rest before plating

Plating:

• Place the garlic confit in the middle of the plate; garnish the confit with the rosemary sprig
• Place the veal chop against the garlic confit
• Slice 4 ozs. of rosemary butter, placing it on top of the veal chop
• Allow the butter to begin melting before serving