Tony Randall's Grilled Veal Chop with
Bourbon-Cracked Black Pepper Sauce
- 6 (10 to 12 ounce) rib veal chops
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1/4 cup dry red wine
- 1/4 cup dry white wine
- 1/2 cup Bourbon
- 1 stick (8 tablespoons) cold unsalted butter, cut into tablespoons
- Salt, to taste
- 1 1/2 teaspoons coarsely cracked fresh black pepper
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- Heat grill until hot or preheat oven to 350 degrees F.
- Season the veal chops well with salt and pepper.
- If you are grilling the chops, rub them with the oil. Place on the grill, leaving
room between. Grill for 7 to 10 minutes per side, turning once. If the chops are
1 1/2 inches thick, cook 9 to 12 minutes per side.
- If roasting the chops, heat the oil in a large cast iron skillet over high heat
until hot. Add the chops and sear on one side only. Transfer the skillet to the
oven and roast the chops for 10 to 12 minutes more for medium-rare.
- While the chops are cooking, make the sauce. In an enamel or other nonreactive
saucepan, combine the red and white wines and cook over high heat until hot. Add
the Bourbon and cook until reduced by half.
- Lower the heat to medium and add the butter, one piece at a time, quickly whisking
it in until completely incorporated. Blend each piece of butter in fully, not just
melt it, before adding the next. Work quickly but do not increase the heat under
the sauce. Season with salt and cracked black pepper, and keep warm in a warm water
bath until ready to use. Do no reheat the sauce over direct heat.
- Place a grilled chop on each dinner plate and spoon about two tablespoons of
the Bourbon sauce over the top.
- Serve immediately.
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