Veal Chop/ Ribeye w/ 2 different sauces from Carrabba's - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Veal Chop/ Ribeye w/ 2 different sauces from Carrabba's

Veal Chop/ Ribeye

INGREDIENTS

1- Veal chop or Bone in Ribeye steak
grill seasoning (salt, pepper, oregano, garlic powder)
oil and vinegar grill baste

PROCEDURE

Season all sides of the veal or steak.  Be sure to cover all sides.  Baste the meat generously and place on a hot grill (500°).  Cook on the grill, basting several times.  When the meat is almost finished, dab with grill baste, let the meat rest for 30 seconds and remove from the grill.  Place on a hot plate and serve with your choice of side. 

Lemon Butter Sauce:

INGREDIENTS

4 Tbsp. butter, divided
1/4 cup onion, chopped
1/4 cup fresh garlic chopped
1/2 cup white wine
1/2 cup fresh lemon juice
White pepper to taste
Kosher salt to taste

PROCEDURE

  • In a saute pan place 1 Tbsp. butter, saute onions and garlic until softened.
  • Add white wine and lemon juice; simmer approximately 10 minutes on medium-low heat to reduce by 90%.  Let cool slightly. 
  • A little at a time, add remaining 3 Tbsp. butter, stirring constantly, until butter melts and mixture emulsifies. 
  • Do not let the butter get too hot or it will separate.  Season to taste.

Mushroom Marsala Sauce

INGREDIENTS

4 Tbsp. butter, divided
6 mushrooms, chopped
1 small onion, chopped
1/2 cup marsala wine
1/2 cup chicken broth
Black pepper to taste
Kosher salt to taste

PROCEDURE

  • In 1 Tbsp. butter, saute mushrooms and onions until softened.
  • Add marsala wine and chicken broth; simmer approximately 10 minutes on medium-low heat to reduce by 90%.  Let cool slightly.  
  • A little at a time, add remaining 3 Tbsp. butter, stirring constantly, until butter melts and mixture emulsifies. 
  • Do not let the butter get too hot or it will separate.  Season to taste.
Powered by WorldNow