Ingredients
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1/4 cup vegetable oil
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6 sage sprigs
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Salt
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Six 12-ounce veal rib chops, about 1 1/4 inches thick
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Freshly ground pepper
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All-purpose flour, for dusting
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2 tablespoons unsalted butter
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2 tablespoons extra-virgin olive oil
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2 large shallots, minced
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1/2 cup Cognac
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1/2 cup heavy cream
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1 1/2 cups chicken stock or low-sodium broth
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2 tablespoons white truffle butter (see Note)
Directions
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Preheat the oven to 375°F. In a small skillet, heat the vegetable oil. Add the sage sprigs and fry over high heat until deep green and translucent, about 1 minute. Transfer to a paper towel-lined plate to cool. Season with salt.
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Season the veal chops with salt and pepper and dust lightly with flour, patting off the excess. In a large skillet, melt 1 tablespoon of butter in the olive oil. Add half of the veal chops and cook over high heat, turning once, until golden brown, about 7 minutes. Transfer to a large baking pan and repeat with the remaining chops, lowering the heat to moderate.
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Roast the veal chops for 15 minutes or until an instant-read thermometer inserted near the bone registers 140°F.
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Meanwhile, pour off the fat in the skillet. Add the remaining 1 tablespoon of butter and the shallots and cook over moderate heat until softened, about 3 minutes. Remove from the heat. Add the Cognac and boil over moderately high heat, scraping up any bits stuck to the bottom, until the pan is nearly dry, about 2 minutes. Add the cream and chicken stock and bring to a boil. Season with salt and pepper and boil over moderately high heat until reduced to 3/4 cup, about 15 minutes.
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Strain the sauce into a saucepan, season with salt and pepper and whisk in the truffle butter over low heat until incorporated.
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Transfer the veal to plates and spoon the sauce on top. Garnish with the fried sage sprigs and serve.
Make Ahead
The crème anglaise can be refrigerated for up to 5 days.