Preparation Time: 15 minutes
Total Time: 25 minutes
1/2 ounce dried porcini mushrooms
4 LiberTerre veal chops, bone-in
3/4 tsp salt, divided
1 tsp crushed mixed peppercorns
3 tbsp extra virgin olive oil, divided
3 cups sliced baby Portobello mushrooms
1 shallot, minced
1 clove garlic, minced
1 tbsp chopped thyme
1 tsp tomato paste
3/4 cup dry red wine
3/4 cup beef stock
1 tsp grainy mustard
2 tbsp unsalted butter
1 tbsp chives Green beans, for serving
- Preheat oven to 400°F. Soak dried porcini mushrooms in hot water until softened, about 15 minutes. Strain mushrooms and reserve 1/4 cup mushroom liquid. Chop and set aside.
- Season veal chops with 1/2 tsp salt and crushed mixed peppercorns. Heat 2 tbsp olive oil in a large skillet set over medium-high heat. Sear veal chops, in batches if necessary, for 3 to 5 minutes per side or until browned. Transfer to baking sheet; roast in oven for 5 to 8 minutes or until medium rare and internal temperature reads 145°F. Let rest for 10 minutes before serving.
- Meanwhile, heat remaining oil in the same skillet set over medium high heat, add Portobello mushrooms and remaining salt and pepper; sauté for 5 to 7 minutes or until golden brown; transfer to plate. Add shallot, garlic, thyme and reserved soaked mushrooms. Sauté for 1 to 2 minutes or until shallots are tender. Stir in tomato paste and cook for 1 minute. Stir in dry red wine; cook until reduced by half. Add beef stock and reserved mushroom liquid and continue to cook until slightly thickened.
- Add Portobello mushrooms back to pan and any juices from veal chops; heat through. Stir in mustard. Remove pan from heat and swirl in butter until just melted and sauce is thickened. Stir in chopped chives. Serve veal chops with sauce.
- Add splash of whipping cream to the sauce for an extra creamy rich sauce.
- Serve with green beans, if desired.