Veal Chop with Madeira Sauce

Recipe courtesy of Sara Moulton

Show: Cooking LiveEpisode: You Asked for It! - Stocks

Rated: 4 stars out of 5Rate itRead users' reviews (4)

RECIPE
COMMENTS & REVIEWS(4)

Cook Time:
25 min
Level:
--
Yield:
--

Times:

Prep: 5 min
Inactive Prep: --
Cook: 25 min
Total:: 30 min

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Ingredients

1 veal chop, about 1 1/2 inches thick
2 tablespoons vegetable oil
3 tablespoons butter
2 tablespoons chopped shallots
1/4 cup Madeira
1/2 tablespoon veal demi-glace
1/4 cup water
1 teaspoon chopped thyme

Directions

Heat oil in skillet over medium-high heat. Add veal chop to skillet and brown on all sides - cook for about 5 minutes on each side. Transfer veal chop to a plate. To the pan add 2 tablespoons butter and 2 tablespoons chopped shallots. Cook until shallots are transparent. Add 1/4 cup Madeira to the pan and reduce by half. Stir in 1/2 tablespoon veal demi-glace and 1/4 cup water. Whisk in 1 tablespoon butter and 1 teaspoon chopped thyme. Spoon sauce over veal.

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Comments & Reviews

recipe Veal Chop with Madeira Sauce
Lynn W. SImsbury, CT 09-14-2008
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Quick, easy and delicious!
Rated: 5 stars out of 5

The browning is really important to build up the foundation for the sauce. I use tongs to hold the chop while browning the... sides. Be careful not to overcook during browning as this will dry out chop. The combination of the shallots, madeira, demi-glace and fresh thyme is terrifc. I use a bit more thyme then the recipe calls for. This is a family favorite.Read more
recipe Veal Chop with Madeira Sauce
Mary Fountain Valley, CA 03-06-2008
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Simple, elegant, and delicious
Rated: 5 stars out of 5

This is the only way I prepare veal chops! They are far too expensive to fool around with in my opinion. The only change... I make is to substitute my 100 year old balsamic for the demi-glace, and my chops are more like 1 inch thick. Fantastic!!!Read more
recipe Veal Chop with Madeira Sauce
Denny Durham, NC 01-12-2008
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Cook to taste
Rated: 5 stars out of 5

I've made this recipe *numerous* times (doubled), and it's always wonderful. The previous review seems to believe the... cooking time is an absolute... but there are so many variables (initial temperature, chop thickness, pan temperature, personal taste, etc.) that the timing is up to the cook (and a thick chop *does* have more than 2 sides. This recipe is all about the sauce, and it is quick, simple and delicious.Read more
recipe Veal Chop with Madeira Sauce
Anonymous 04-07-2007
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Uncooked veal
Rated: 1 stars out of 5

Veal chop has only two sides, does it not? And cooking such a thick chop for only ten minutes resulted in something... inedible. What am I missing?Read more