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Veal T-Bone with Roasted Garlic Sauce and Potato Gratin



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1 cup peeled whole garlic cloves, about 5-1/2 oz.
1/4 cup olive oil
3 cups veal stock
3 tbsp. lemon juice
salt and ground black pepper, as needed
1 pt. heavy cream
10 cups baking potatoes, peeled, sliced thin, about 3 lb.
1/2 cup minced shallot, about 2-1/2 oz.
4 cups shredded fontina cheese, about 1lb.
1 cup grated parmesan cheese, about 4 oz.
12 (12 - 14 oz. each) veal loin chops, 1½-inches thick (IMPS/NAMP 1332), about 9 to 10-1/2 lb.
1/4 cup minced fresh garlic
2 tbsp. chopped fresh rosemary


  1. 1
    For Roasted Garlic Sauce: Simmer garlic cloves in olive oil to cover garlic half way on low heat until golden and soft; remove from oil. Simmer veal stock, roasted garlic cloves and lemon juice 10 to 15 minutes. Season to taste.
  2. 2
    For Potato Fontina Gratin: sliced potatoes, salt and pepper, shallots and cheeses; repeat. Press down to compact, pour in remaining cream to fill three quarters up the side of pan. Cover, bake in 350oF oven about 1-¼ hours. Remove cover and bake 15 to 20 minutes more to brown top. Let sit briefly to set. Divide into 12 portions.
  3. 3
    Brush both sides of 1 veal chop with 1 teaspoon oil; sprinkle with 1 teaspoon garlic, ½ teaspoon rosemary, salt and pepper, dividing evenly. Grill 13 to 15 minutes for medium rare to medium doneness. Place veal chop on plate, spoon 3 tablespoons sauce over chop and serve with potatoes.

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preparation methods
cuisines European, French
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