Recipe - Prince Orloff Veal Chops

4 Doublecut veal loin chops
Drizzle of olive oil
Salt; to taste
Freshlyground black pepper;
to taste
1 tablespoon Butter
1 bn Fresh asparagus; blanched
3 tablespoon White vinegar
3 tablespoon White wine
10 Peppercorns; crushed
2 tablespoon Finelychopped shallots
1 tablespoon Chopped tarragon
3 Egg yolks
1 cup Unsalted butter; melted
1 tablespoon Finelychopped parsley
leaves

Preheat the oven to 400 degrees. Season the veal chops with salt and
pepper. In a large saute pan, heat the olive oil. When the oil is hot, sear
the chops for 2 to 3 minutes on each side. Remove from the heat and place
in the oven. Roast the chops for 10 to 12 minutes for mediumrare. Remove
from the oven and rest for a couple of minutes before serving. In a another
large saute pan, melt the butter. Add the asparagus. Season with salt and
pepper. Saute the asparagus for 2 minutes. Set aside and keep warm. In a
saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon.
Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of
water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to
4 minutes. In a steady stream, add the butter until the sauce thickens.
Season with salt and pepper. Strain the sauce through a chinois and set
aside. Serve the chops with the asparagus and sauce. This recipe yields 4