Veal chop by Laurent Mariotte

Ingredients

4 servings

• 4 veal chops, 300g each
• 2 sprigs of fresh thyme
• 1 bunch of pink radishes
• 1 dl olive oil
• 2 tablespoons sherry vinegar
• fine grey sea salt
• freshly ground pepper

Steps

1. 1

   Place the veal chops in a dish, lightly brush them with oil and sprinkle with fresh thyme. Let them marinate at room temperature.

2. 2

   Cut the radishes in half lengthwise and set the greens aside.

3. 3

   In a skillet or wide sauté pan, lightly heat the olive oil, then sear the radishes for one minute; season with salt and pepper and continue cooking for another minute. Deglaze with a tablespoon of sherry vinegar, add the radish greens to the pan, and turn off the heat.

4. 4

   Heat your grill until white-hot and place two veal chops on it. Sear for 2 minutes, rotate a quarter turn, and continue cooking for 2 minutes.

5. 5

   Flip the veal chops and do the same for the other side. Repeat the process for the other two veal chops.

6. 6

   Arrange the veal chops overlapping each other, then top with the radishes and their greens.