The quantities in this recipe are estimates and based on two servings.
- ½ lb. double smoked bacon, thinly sliced and diced
Sauté till just starting to brown in a mixture of equal parts olive oil and butter - Add 2 tbsp. green peppercorns (quantity is discretionary depending on how spicy you like it)
- Then add 2 cups of 35% cream and allow to reduce by about a third
- Dissolve into the mixture a piece of a beef bouillon cube – I’d start with about a ¼ and taste it, they can be really salty
This is the point where Chef Harris is adamant. The sauce is complete now. I know, I know, there’s no asiago in it, but that’s the crucial step with this spectacular dish. Trust me on this one.
Grill your veal chop, and for this you want a nice cut at least an inch thick, grilled medium rare for best flavour. Set each chop on your service plate and then top them each with a good half cup of shredded asiago cheese. Coat liberally with the sauce and they’re ready to serve.
- Yields: 2 servings
- Preparation Time: 30 minutes
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