Black Truffle Sauce Served Over Bone-In Veal Chops
Sumptuous Black Truffle Demi-Glacé for Seared, Grilled, or Roasted Meats
Truffles provide such an unmistakable vibrant, yet curiously delicate flavor. This being the case, the dainty mushroom is most often reserved for simple applications, such as pasta, with little more than olive oil, sea salt, and shavings of the fungus. The unmistakable truffle flavor is also phenomenal with other simple starches like potatoes—I’m sure you are familiar with truffle fries (and if not, do yourself a favor and order some next time you see them on a menu). This jaw-dropping ingredient is so miraculous on its own, it’s best to let it shine—to avoid masking it with too many other ingredient additions to dishes.
That said, the uses for this remarkable, underground-fruiting mushroom do not need to end at pasta and potatoes. The intensity of flavor and aroma is beautiful alongside or atop delicate vegetables and meats. So I decided to incorporate it into an extravagant version of a rustic demi-glacé, a satiny, roasted bone broth reduction flavored with red wine, vegetables, and (of course) black truffle carpaccio. Then, I served it over one of the most mildly-flavored and incredibly tender meats I know—veal.
Though you will need to plan ahead to make this dish, the actual hands-on time involved in is minimal and the end result is a sultry meal meant to impress!
Rich Truffle Sauce for Steaks and Chops
For the sauce:
- 2 pounds beef bones
- 5 cups of water
- 2.5 cups of bold red wine, divided
- 2 celery stalks, roughly chopped
- 2 large carrots, roughly chopped
- 5 sprigs thyme
- 5 cloves garlic
- 1 shallot, roughly chopped
- 1 small yellow onion, roughly chopped
- 1 bay leaf
- 2 tablespoons of tomato paste
- 1 cup additional beef bone broth
- 2 tablespoons corn starch
- 1 tablespoon black truffle carpaccio with oil
For the chops:
- Olive oil
- Bone-in Veal Chops
For the truffle sauce:
- Coat a roasting pan with olive oil and place your beef bones in a single layer. Bake at 450℉ for 40 minutes, flipping once.
- Use tongs to transfer your beef bones to a stockpot. Reserve ¼ cup of the fat that has dripped off the bones.
- Pour the water and 1.5 cups of wine over the bones and add the carrots, celery, thyme, garlic, shallot, onion, and bay leaf.
- Bring to boil and then turn down to simmer for 4-6 hours.
- Pour the broth through a fine sieve. If you want to add more water to get another use out of your bones, add a little bit of cider vinegar to help break down the bones and pull out more collagen. Otherwise, feel free to discard the used bones and vegetables at this point.
- Return the broth to the stove and whisk in the tomato paste and another cup of wine. Turn the heat to med-low and reduce until it is thick enough to coat the back of a spoon when the spoon is pulled out.
- At this point, you can either skim off the fat or place the reduction in the refrigerator for 30 minutes. The fat will solidify on top and it becomes easier to remove.
- Right before you are ready to serve your meal, heat the ¼ cup of reserved beef fat in a small saucepan.
- Whisk in the corn starch until no lumps of the powder remain.
- Whisk in the beef bone broth and add the truffles. Let simmer, stirring frequently for 5 minutes.
- Stir in 1 cup of the beef stock/wine reduction. Heat over low.
Note: You may use a store-bought demi-glacé for this recipe to shorten the time spent roasting and boiling bones. If you choose to do this, start at step 8.
For the chops:
- Liberally salt and pepper your bone-in chops on both sides.
- Sear in olive oil over med-high heat for approximately 3-4 minutes per side or until you’ve reached your desired doneness (135℉ for medium-rare). The goal is to have a nice crust on the outside without overcooking the chop.
- Pull from the skillet and let rest for at least 3 minutes before cutting into the chop.
Drizzle the truffle sauce over the chop and serve immediately. Garnish with black truffle carpaccio and fresh herbs. Serve alongside blanched or roasted vegetables and a simple starch.
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