Dinner

Côte de Veau Rôtie with Chanterelles, Charred Tender Leeks & Thyme Jus

Name: Côte de Veau Rôtie with Chanterelles, Charred Tender Leeks & Thyme Jus
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2 servings
Ingredients: For veal chop:; 2 veal rib chops, 2 inches thick, 300g each, room temperature; Fleur de sel and freshly ground black pepper; 30 ml neutral oil; 60g butter; 3 sprigs fresh thyme; 2 garlic cloves, unpeeled; For garnish:; 250g fresh golden chanterelles, cleaned (or mixed wild mushrooms); 30g butter; 4 tender young leeks (white and light green parts), halved lengthwise; 15 ml neutral oil; 1 sprig fresh thyme; For thyme jus:; 250 ml veal or chicken stock; 30 ml dry white wine; 1 tbsp champagne vinegar; 6 black peppercorns; 1 sprig fresh thyme; 20g cold butter; Salt to taste

A magnificent veal chop—bone-in, dry-aged, 2 inches thick—seared until golden, then roasted until pink and tender. Topped with a tangle of buttered golden chanterelles and charred young leeks in a silken thyme-enriched veal jus. The centerpiece of a truly sophisticated summer dinner.

1175calper serving 51gprotein 41gcarbs 89gfat 20min prep 45min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this