Grilled Veal Chop with Morel Sauce
PREP TIME: 30 minutes


When asked by a reporter," What is the best steak at Ruth's Chris Steak House?" owner Ruth Fertel stated, "The sirloin, but my favorite cut of meat here is the veal chop!"


  • 4 veal chops
  • 2 ounces dry morel mushrooms
  • 1/4 cup shallots, chopped
  • 1 tbsp thyme leaves
  • 3 tbsps butter
  • 1/4 cup white wine
  • 1 cup brown veal stock
  • 1/2 cup whipping cream (minimum 35% fat)
  • salt and pepper to taste

Carefully wash the morels in cold water and allow them to soak for 3 hours. Remove and dry thoroughly. Leave them whole if they are small, cut them up if they are large. In a small sauté pan, melt butter over a medium-high heat. Add shallots and thyme leaves and sauté 2-3 minutes. Add mushrooms and cook an additional 2-3 minutes. Deglaze with white wine, then add veal stock. Reduce to 1/2 volume and season to taste using salt and pepper. Add cream and continue to cook until sauce is thick enough to coat the back of a spoon. Heat your grill according to manufacturer's directions until coals are white hot. You might wish to add a handful of your favorite smoke wood. Season the chops well with salt and pepper. Grill to your desired doneness. Chops should cook 3-5 minutes on each side for medium-rare. Serve with a generous portion of morel sauce.

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