Best 3 Veal Porterhouse Recipes
Indulge in the exquisite flavors of a Veal Porterhouse steak, a culinary masterpiece that epitomizes both elegance and hearty satisfaction. This exceptional cut, derived from the short loin of a young calf, boasts a captivating marbling that promises an explosion of flavors in every bite. Its remarkable tenderness and juiciness make it a favorite among discerning meat aficionados. Prepare to tantalize your taste buds with a variety of delectable recipes curated to showcase the versatility of this prized ingredient. From the classic pan-seared Veal Porterhouse with a luscious demi-glace to the innovative Veal Porterhouse with wild mushroom risotto, each recipe promises a unique culinary adventure. Embark on a journey of culinary exploration, and discover why the Veal Porterhouse reigns supreme as a gourmet delicacy.
Here are our top 3 tried and tested recipes!
PAN SEARED VEAL CHOP WITH ROSEMARY
Steps:
- Rub the chops with the garlic and rosemary, 1 tablespoon oil and salt and pepper and let sit on a plate for 15 minutes. Heat a large cast iron skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and then flip. Remove chops from pan to a baking dish and roast in 375 degrees F. oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan.
GRILLED VEAL PORTERHOUSE CHOP
Steps:
- To make the glaze, bring 1 cup of the wine to a simmer in a small saucepan. Remove from the heat, add the figs, and let steep while you prepare the glaze.
- Put the veal stock in a medium saucepan and bring to a boil over high heat. Cook until reduced by half to 2 cups, about 15 minutes. Add the shallots and remaining 1 cup wine to the stock and continue cooking over high heat, stirring occasionally, until reduced to a sauce consistency (see page 250), about 25 minutes. Stir in the vinegar and honey and season with salt and pepper. Drain the figs and stir into the sauce. Keep warm. The glaze can be made 1 day in advance and stored covered in the refrigerator. Reheat before serving.
- Remove the chops from the refrigerator 20 minutes before grilling. Preheat the grill to high or heat a grill pan over high heat.
- Brush both sides of the chops with the oil and season with salt and pepper. Put the chops on the grill or in the grill pan and cook until golden brown and slightly charred, about 5 minutes. Turn the chops over, reduce the heat to medium, and continue cooking until the bottoms are golden brown and slightly charred and the chops are cooked to 140°F internal temperature on a meat thermometer, about 8 minutes longer. Remove the chops from the heat and let rest for 5 minutes.
- Place the chops on 4 large dinner plates. Ladle some of the glaze over each chop and garnish with parsley sprigs.
VEAL CHOP WITH PORTABELLO MUSHROOMS
A quick, delicious entree that is sure to impress any guest, and so easy to throw together. Serve with a side of pasta and they'll think they're in Italy!
Provided by COOKINGQUEEN75
Categories World Cuisine Recipes European Italian
Time 40m
Yield 2
Number Of Ingredients 7
Steps:
- Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, 2 to 3 minutes per side.
- Once browned, stir in mushrooms and cook for 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat, and cook, uncovered, until sauce is reduced by half. Veal chops may be removed at any time to prevent over-cooking, then returned to the pan for the final minute.
- Drizzle with remaining 1 tablespoon olive oil, and serve.
Nutrition Facts : Calories 554.9 calories, Carbohydrate 5.2 g, Cholesterol 97.5 mg, Fat 45.2 g, Fiber 0.9 g, Protein 21.7 g, SaturatedFat 10.2 g, Sodium 838.4 mg, Sugar 2.1 g
Tips:
- To ensure the veal porterhouse steak is cooked to your desired doneness, use a meat thermometer to check the internal temperature. For medium-rare, the internal temperature should be 135°F (57°C), for medium, it should be 145°F (63°C), and for medium-well, it should be 155°F (68°C).
- Allow the steak to rest for 5-10 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
- If you don't have a meat thermometer, you can also use the finger test to check the doneness of the steak. Press down on the steak with your finger. If it feels springy, it is medium-rare. If it feels slightly firmer, it is medium. And if it feels firm, it is medium-well.
- Veal porterhouse steak pairs well with a variety of side dishes. Some popular options include roasted vegetables, mashed potatoes, and grilled asparagus.
- For a more flavorful steak, marinate it in a mixture of olive oil, garlic, herbs, and spices before cooking.
Conclusion:
Veal porterhouse steak is a delicious and versatile cut of meat that can be cooked using a variety of methods. Whether you grill it, pan-fry it, or roast it, veal porterhouse steak is sure to be a hit. With its tender texture and rich flavor, veal porterhouse steak is a perfect choice for a special occasion meal.
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