4 ribs of rose veal
Salt and pepper
60ml olive oil
HERB AND PEPPER CRUST
25g fresh basil
25g fresh parsley
then as much as you like of rosemary, chives, tarragon, thyme
Fresh ground black pepper
Ground white pepper
100g butter softened
100g gruyere cheese grated
80g cheddar cheese grated
Source: Cooking with the Master Chef, Michel Roux Jr.
Wash and dry the herbs
Put all the ingredients in a food processor and mix to a smooth paste. I tried a blender and the domestic ones do not have enough power.
Divide the paste into 4 equal portions and shape into patties that will sit on top of the veal chops.
Place in the fridge if using immediately or in the freezer if preparing in advance.
When ready to cook the veal:
Preheat oven to 200C
Season the veal with salt and pepper
Heat a pan that holds the veal on the stove, add the olive oil and brown the veal on all sides
Place in the oven for 12 minutes, turning after 6 minutes
Put a portion of the herb crust on to each veal chop.
Put back in the oven for a further 10 minutes until the crust is bubbling and browning.
The meat can be rested at this point but do not cover. The meat can be flashed under a hot grill if needed after resting.
I served with a generous helping of Fondant Potatoes.
Herb crust ingredients ready for blending
Blended herb crust
Herb crust patties ready for cooking