Grilled Veal Chops with Herb Cheese, Wild Mushroom-Tomato Bordelaise and Prosciutto-wrapped Asparagus
Show: Emeril Live
Episode: Company's Coming
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- Recipe categories: Meat, Veal, Vegetables, Mushroom, Tomato, Asparagus,
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Total Reviews: 5
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By cooks4two
Scottsdale, AZ
on July 23, 2012
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YUM! The only time consuming part I found was chopping all the ingredients for the Bordalaise. I grilled the chops until done (medium instead of finishing them in the oven. I agree with "primaldoc"... You could definitely use the Bordalaise for many other dishes! This is saved to mu faves!
By primaldoc
Austin, TX
on November 25, 2011
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This is pretty spot on. I made some changes. Let the meat sit in mixture of melted butter, with black truffles, garlic, and thyme. Pan seared the veal ala Alton Brown.
The Mushroom-Tomato Bordelaise I used different types of mushrooms and shaved black truffles. This was an excellent dish and I would highly recommend the bordelaise for things such as osso bucco, cacciatore, and even with meats for a ragu.
By tracytoth_8164865
Twinsburg, OH
on August 17, 2007
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This took a bit of time but it was WELL worth the effort. I don't think I've ever had anything this delicious! Highly recommend to anyone who likes veal.
By slydiamond_6935680
Rockville, MD
on January 05, 2007
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I served this on New Year's Eve to my husband and we both loved it. Very easy to make and the leftover bordelaise can be used as soup. We added rice and it was wonderful.
By ljrwms_4465618
Houston, TX
on July 23, 2006
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I made this recipe for my husband's birthday and it completely knocked his socks off. The Bordelaise was very rich and earthy and was not difficult to make. I used white asparagus to make it a little unusual and it was also delicious. I would highly recommend this recipe if you have the time.