2 10 oz. veal chops (cut 1-inch thick)
Juice and zest of 2 lemons
2 TBS wild flower honey
2 TBS tahini (sesame paste)
4 oz. wild mushrooms
4 branches of fresh sage
1 cup heavy cream
1/4 cup oil (3/4 olive oil, mixed with 1/4 toasted sesame oil)
Sesame seeds for garnish
Sea salt and freshly ground white pepper
In a mixing bowl, whip the heavy cream with a sprinkling of chopped lemon zest, 2 sage leaves, torn into fine pieces, a teaspoon of the oil, and a light dusting of the salt and white pepper, until it forms curds and the water breaks away from those curds. Place the butter in a fine strainer over a bowl to collect the water.
Place the veal chops on a dish, and season lightly with a drizzle of the oil, some lemon zest and juice, 2 torn sage leaves, and a little sea salt and white pepper. Let them sit on the counter, while making the sauce.
In a bowl, whisk together the tahini with 3 TBS of lemon juice, 2TBS of water (or chicken broth, if preferred), 3 finely torn sage leaves, the honey, 2 tsp. of the oil, and 1 tsp. of white pepper, and ½ tsp. of sea salt.
1. Coat the veal chops with a little more oil, then place them into a hot, dry, sautee pan, and sear them over a medium heat until lightly browned on one side.
2. Turn the chops over, and add the mushrooms along with a TBS of the butter, and some sage leaves. Cook until the mushrooms are half way done.
3. Add the water from the butter to the pan along with a drizzle of lemon juice, and cook until the water is evaporated and the mushrooms and veal have a glaze coating them.
4. Let the veal chops rest in the pan with the mushrooms for 7-10 minutes, then serve on two plates with a chop and some mushrooms on each. Plate with a scoop of butter on each chop, and the tahini sauce around the chops.
With the remaining sage leaves, lemon zest and sesame seeds.
Santa Rita Medalla Real ChardonnayCrafted from a single estate in the Limari Valley, Chile. Creamy and silky with an elegant complexity and a deep lingering finish. Pair with white fish and light meats.