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Seared Veal Chop with Truffle Jus and Red Onion Confit



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1/2 cup salted butter, about 4 oz.
3 qt. red onion, cut in half, thinly sliced, about 3 lb.
2 cups red wine vinegar
1/2 cup white wine
2 cups sugar, about 14 oz.
1/2 tsp. salt
1/2 tsp. black pepper
1 qt. rich veal stock
1 tbsp. coarsely chopped garlic, about 1/4 oz.
1-1/2 tsp. coarsely chopped fresh rosemary
2 tbsp. chopped truffle, about 1/2 oz.
1 tbsp. cornstarch
2 tbsp. water
6 tbsp. salted butter, softened, about 3 oz.
6 lb. baking potatoes, peeled, cut into quarters
1 tbsp. garlic-pepper seasoning
1/2 cup salted butter, melted, about 4 oz.
12 (7 - 8 oz. each) veal rib or loin chops (IMPS/NAMP 1306 or 1332), cut 1-inch thick
garlic-pepper seasoning, as needed
red bell pepper curls, for garnish
chopped fresh parsley, as needed
12 ea. fresh rosemary sprigs


  1. 1
    For Red Onion Confit: Melt 1/2 cup butter in large sauté pan over medium-high heat. Add onions; sauté until tender and lightly browned. Add vinegar, wine and sugar. Simmer over medium heat until reduced by two thirds and confit has syrupy consistency. Season with 1/2 tsp. salt and 1/2 tsp. pepper. Set aside; keep warm.
  2. 2
    For Truffle Jus: Combine stock, garlic and chopped rosemary in large saucepan. Simmer over medium-high heat until reduced to 2-3/4 cups; strain. Return strained jus to saucepan. Add truffles. Thicken sauce, if necessary, with slurry of cornstarch and water. Whisk in softened butter. Set aside; keep warm.
  3. 3
    For Potatos: Cook potatoes in boiling water until tender; cool. Cut into 1-inch pieces; place in large bowl. Season with garlic-pepper seasoning and salt. Add melted butter and toss. Place seasoned potatoes on sheet pan. Roast in 450°F oven 10 to 15 minutes or until golden brown and crispy. Set aside.
  4. 4
    Per Order: Season both sides of veal chop with salt and garlic- pepper seasoning. Grill or broil until medium doneness.
  5. 5
    Place 1 cup potatoes in center of plate; lean veal chop against potatoes. Serve with 1/4 cup red onion confit and 2 oz. truffle jus.
  6. 6
    Garnish with red pepper curls, parsley and rosemary sprig.

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cuisines North & South American
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