Veal Chops with roquefort butter

Serves: 2
Course: Main Course
Cooking Time: 0 hr 20 mins

Ingredients

  • Serves 22 veal steaks
  • Knob of plain butter
  • 1 lemon
  • For the flavoured butter:100g butter
  • 100g Roquefort
  • 1 clove garlic, crushed
  • Tabasco
  • Big bunch parsley
  • Ground black pepper

Preheat your oven to 180 degrees/gas 4. In a blender, blitz the butter ingredients together with lots of pepper. Using cling film, roll it into a log, wrap well and chill in the fridge.

To cook the veal, heat a chargrill pan until it’s very, very hot – smoking, in fact. Add a knob of butter and chargrill the veal on each side until it has great colour – about five minutes. Then transfer the whole thing to the oven for seven to 10 minutes.

Leave to rest for a few minutes before serving with a disc of the cold Roquefort butter on top, a wedge of lemon, a green salad and, of course, an adoring smile.

Domini Kemp

Domini Kemp

Domini Kemp, a contributor to The Irish Times, is a chef and food writer