Veal Chop with Purée of White Beans
This is a simple dish to make. A purée of white cassolet beans and mixture of sautéed beans and mushrooms provide the setting for magnificent double veal chops. They are accented with a bright green watercress sauce. Chef Roux emphasizes letting meat rest and relax after cooking so that it is juicy and tender when served.
- Veal Chops - 4 each, double
- Salt and freshly ground white pepper
- Unsalted Butter - 4 tablespoons
- White Beans and Mushrooms
- Cassolet beans - 2-1/4 cups, cooked white and drained
- Unsalted Butter - 2 tablespoons, softened
- White Chicken Stock - 1/4 to 1/2 cup
- Olive Oil - 2 to 3 tablespoons
- Mushrooms - 1-1/2 cups small, preferably chanterelles
- Watercress Sauce
- Watercress - 1 bunch, stemmed
- Parsley - 1 bunch, stemmed
- Hot Water - 1/4 cup
- Unsalted Butter - 1/4 cup (1/2 stick)
- Salt and freshly ground white pepper - To taste
- Extra Virgin Olive Oil - 2 tablespoons
- Lemon Juice - Juice of 1 lemon
Preheat the oven to 375 F. Scrape the chop bone and wrap the tip in foil. Season with salt and pepper. Melt the butter in a large ovenproof sauté pan or skillet over medium-high heat and sear the chops on both sides until golden brown, about 2 minutes per side. Baste with the butter as they cook. Place the chops in the oven and roast for 10 minutes. Remove from the oven and take the foil off the chop bones. Let stand for 15 to 20 minutes..
To make the purée:
In a blender, combine 2 cups of the white beans with the butter and chicken stock and purée until smooth; thin if necessary with more chicken stock.
Heat the olive oil in a sauté pan or skillet over medium heat and sauté the mushrooms until almost dry. Add the remaining white beans and sauté until golden.
To make the sauce:
Bring a pan of heavily salted water to a boil and plunge the watercress into the water; cook 30 seconds, then drain and plunge into cold water. Drain again and squeeze dry; pat with paper towels. Repeat with the parsley. Purée in a blender or food processor with the hot water and the butter. Season to taste with salt and pepper. Blend again until the mixture is of smooth sauce consistency with no pieces of parsley showing.
Spoon a pool of white bean purée in the center of each serving plate. Place a chop on each pool of purée. Spoon the mushroom-bean mixture in a ring around the chop and purée. Drizzle watercress sauce over the mushroom-bean mixture. Drizzle the olive oil and lemon juice over the chops.