Viking Range vcqs001ss ユーザーガイド

Notes:

19

Beef

4 bone-in loin veal chops, approximately 1-inch thick
Salt and freshly ground black pepper
4 tablespoons butter, divided
1 pound sliced fresh mushrooms
1 teaspoon minced fresh garlic, about 1 large clove
1/2 teaspoon fresh or dried thyme leaves
1 cup dry red wine
1 1.25-ounce package Hunter or brown sauce mix

Season veal chops with salt and pepper and set aside

Preheat C

4

to 700ºF

While C

4

heats up, make the sauce. Heat 2 tablespoons of the butter in a large skillet

over medium-high heat. Add the mushrooms and sauté until golden, about 7 minutes.
Add the garlic and thyme and sauté 1 minute more. Stir the remaining 2 tablespoons of
butter into the mushrooms until melted. Whisk the red wine and Hunter sauce mix
together in a small bowl. Add to the mushroom mixture, stirring and simmering until
sauce begins to thicken, about 3 minutes. Keep sauce warm, covered, over low heat until
chops are ready.

When C

4

is fully heated, open the dome, return rack to C

4

and place the chops on the

rack. Close dome, keeping the top and bottom dampers wide open. When the dome
thermometer returns to 700ºF, cook chops for 2 minutes, open dome and turn chops
over. Close dome. When temperature returns to 700ºF, close the top and bottom
dampers and cook 5 minutes more, or until desired doneness is reached.

Place the chops on dinner plates and spoon some of the mushroom wine sauce over the
chops and around the plate.

Makes 4 servings

Document3  10/5/04  11:35 AM  Page 19