Preheat the oven to 220° C (425° F)
Preparation time: 90 minutes
Cooking time: A little over an hour
Buy veal chops of a good thickness. Veal is often criticized for being too dry, but it is simply that the cuts are too thin. It's impossible to roast a chop and keep the middle juicy when it's only 1 cm thick.
Follow Jean-Michel step-by-step
Peel the Jerusalem artichokes and cut into paysanne. Cook gently in a seasoned mixture of half water, half milk.
Cook the peas in boiling salted water; refresh in cold water and drain;
purée by putting them through a strainer to remove the skin; combine with the cream.
Cut the bacon into little lardons and sauté over high heat.
Chop half of the truffle and cut the remainder into julienne.
Always blanch foods in unsalted water, but when cooking use water with a pinch of salt.
Trim the veal chops, "french" the bones (scrape them clean), and tie them up.
Dry the veal chops on paper towel.
Sear the veal chops in a very hot sauté pan on both sides, starting over high heat.
Continue cooking in a 220° C (425° F) oven. Allow 3 minutes per 100 g (3.5 oz.) The meat should be pink and juicy.
Let the meat rest after cooking for at least 10 minutes.
Be sure the skillet is very hot and set over a high flame in order to sear the meat… otherwise it will just boil!
You can cook the veal chops just before your guests arrive and let them rest once they come out of the oven - just reheat them at the last minute. When you know the basic cooking principle, everything is easier: meat has to reach a certain temperature, say 52° C, resting time included. Stick a thermometer into the meat to check the temperature. As long as you don't exceed this temperature you won't be recooking the meat, but rather reheating it. Doneness isn't about cooking time, but about internal temperature.
If your piece of meat is barded, it is usually barded all around. Always sear the non-barded sides.
Never wrap meat in aluminum foil to keep it warm after it comes out of the oven. You'll trap the heat in, producing steam and letting the blood escape. The roast will end up sitting unhappily in a mixture of juice and blood.
Plan ahead. Cook the meat while your guests are having drinks. You should take the meat out of the oven just as you're serving the first course. This allows just enough time for the meat to rest outside of the oven.
If you have to reheat the meat, sear it again quickly on both sides and put it back into the oven for a few minutes, checking that you don't exceed the desired internal temperature. This takes 5 to 10 minutes depending on whether the meat has been resting for 15 or 30 minutes.
Degrease the sauté pan with a few drops of water to release the meat juices. Add the veal jus and reduce.
Add the lightly crushed Arabica coffee and let infuse for 10 minutes off the heat.
Strain the sauce; whisk in a small knob of butter and a few lemon zests. Correct the seasoning.
Crush the coffee beans. To do this, use a large saucepan and place the beans in the bottom. Crush them with the side of a smaller saucepan. This simple little trick will prevent you from ending up with little pieces everywhere that need to be picked up.
It's important not to add the coffee at the beginning of the preparation. Since the liquid has to boil to reduce, the coffee risks becoming bitter, while what we are looking for is the characteristic flavour of the Arabica. It's the same principle as for brewing coffee: if you boil it, it becomes acrid and undrinkable.
Don't forget to add the natural pan juices from the chops to the sauce.
Drain the Jerusalem artichokes.
Reduce the crème fraîche and add the Jerusalem artichokes. Cook over low heat until the Jerusalem artichokes are nicely bound together with the cream.
Add the chopped truffle and correct the seasoning. Let infuse without boiling.
Heat the creamed peas; thin if necessary with a little liquid cream or hot chicken stock, depending on the desired consistency. Do this off the heat so that the cream does not stick to the bottom; check the seasoning. At the very end add a touch of mustard to heighten the flavor.
Gently brown the lardons in an ungreased skillet; degrease them by placing on paper towels.
Present the veal chops whole in a large sauté pan.
Arrange the garnishes in small dishes: the truffled Jerusalem artichokes, the julienne truffle and the creamed peas topped by the lardons, and the fine sea salt.
Serve the sauce in a sauce boat.
Carve the veal chops in front of your guests.
Arrange the slices on a bed of truffled Jerusalem artichokes.
Place the creamed peas in dollops around the meat.
Sprinkle the meat with julienned truffle, peas and sea salt.
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