Best Grilled Veal Porterhouse Chop Recipes

Veal Porterhouse image

Provided by Food Network

Time 30m

Yield 1 serving

Number Of Ingredients 9

1 pound veal porterhouse steak
Salt and pepper
1/4 cup vegetable oil
4 ounces porcini mushrooms, sliced
Half a shallot, diced
3 ounces brandy
1 cup heavy cream
1 tablespoon butter
Chopped fresh parsley, for serving

Steps:

Preheat the oven to 350 degrees F.
Sprinkle the porterhouse with salt and pepper. Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the steak and sear until golden brown on both sides, 3 to 4 minutes per side. Remove from the skillet from the heat. Transfer the steak to a plate and add the mushrooms and shallot to the skillet. Return the skillet to medium heat, and cook, stirring, until the porcinis are golden brown. Remove skillet from the heat again. Pour in the brandy, slowly put back on heat and allow the alcohol to flame up. Once flame is out, add the heavy cream, butter and porterhouse. Let simmer until sauce thickens. Remove veal porterhouse and place in the oven until desired temperature. Transfer the steak to a serving plate, top with the sauce and sprinkle with parsley. Serve and enjoy.

Grilled Lemon-Parsley Veal Chops image

Yield Makes 6 servings

Number Of Ingredients 12

Veal
1/2 cup olive oil
6 tablespoons fresh lemon juice
1/3 cup chopped fresh Italian parsley
3 garlic cloves, crushed
1 tablespoon minced fresh rosemary
6 8- to 10-ounce loin or rib veal chops, each about 1 inch thick
Topping
3 tablespoons chopped fresh Italian parsley
1 tablespoon grated lemon peel
1 1/2 teaspoons minced fresh rosemary
1 teaspoon minced garlic

Steps:

For veal:
Whisk first 5 ingredients in small bowl to blend. Arrange veal chops in 15x10x2-inch glass baking dish. Sprinkle chops on both sides with salt and pepper. Pour marinade over chops; turn to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
For topping:
Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.
Prepare barbecue (medium-high heat). Remove chops from marinade and sprinkle generously with salt and pepper. Grill chops until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer chops to serving platter; sprinkle each with topping.

Grilled Veal Porterhouse Chop image

Yield Serves 4

Number Of Ingredients 13

Fig Cabernet Glaze
2 cups Cabernet Sauvignon
8 dried figs, halved
1 quart store-bought veal stock (see Sources) or chicken stock, homemade (page 240) or store-bought
2 shallots, finely diced
2 tablespoons Cabernet vinegar or other red wine vinegar
1 tablespoon honey
Kosher salt and freshly ground black pepper
Grilled Veal Porterhouse Chops
4 (14-ounce) veal porterhouse chops, trimmed of excess fat
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
Fresh flat-leaf parsley sprigs, for garnish

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.