Veal Chop Fried in Lemon and St. Petersburg Tea

Ingredients (for 4 servings)

2

veal chops approximately 6 cm (3 in) thick

2

45

g

butter

3

Tbsp.

1

big French shallot, thinly sliced

1

1

leek white, thinly sliced

1

100

g

Chorizo or Calabrian sausage

3½

oz

10

g

St. Petersburg tea

2

Tbsp.

1

zest of lemon

1

275

ml

veal stock

10

oz

175

ml

dry white wine

6

oz

60

g

blanched beef marrow (optional)

2

oz

30

ml

citrus fruit jelly

2

Tbsp.

salt and pepper to taste

Preparation

1.

Dice the chorizo. With the tip of a knife, make incisions into the centre of the veal chops. Place the diced sausage into the incisions.

2.

Melt the butter In a thick frying pan. Once it bubbles, place the veal chops in the pan and sear on both sides. Then place them in a roasting pan, seasoning both sides of the chops.

3.

Gently fry the shallot and leek in the frying pan, and deglaze with white wine.

4

Add the veal stock and the tea. Reduce for 2 minutes and then spread the mix on the veal chops. Bake in the oven at 190°C (375°F) for 20 minutes.

5.

Remove the meat from the oven and let it sit, covered.

6.

Reduce the cooking juice and pass it through a sieve. Add the zest of lemon to the sauce and, using a whisk, add the beef marrow. Season and finish the sauce by adding the citrus fruit jelly.

7.

Follow the bones when cutting the veal, and cut the meat into thin slices. Pour some sauce onto the serving plate and then set the veal atop the sauce.