• Ingredients: 23

Veal chops with caramelized onion and stilton sauce with dried currants.

Ingredients

Crust

  • 3/4 cup unbleached all purpose flour
  • 6 tbsps. cake flour
  • 1/4 cup sugar
  • 1 tsp. grated lemon peel
  • 6 tablespoons chilled unsalted butter, cut into pcs.
  • 2 tbsps. water

Filling

For garnish

  • 1 lpound fresh tuna, cut in small, uniform pcs.
  • 1 cup white wine
  • 1 cup water
  • 1 tsp. whole black peppercorns
  • 3 allspice berries
  • 4 tomatoes peeled, seeded and small dice
  • 3 tbsps. capers
  • 1 bunch watercress
  • fresh chives

For the honey vinaigrette

To serve

  • Salad leaves such as frisée or lamb’s lettuce

Directions

  1. Step 1 Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onions, sugar and thyme. Season with salt and pepper.

    For this step you will need

  2. Step 2 Cook until onions are tender and golden brown, stirring frequently, about 35 minutes. Transfer 1/2 cup onions to blender; transfer remaining onions to bowl.

    For this step you will need

  3. Step 3 Add broth to same skillet and bring to boil, scraping up any browned bits. Add broth and 1/2 cup cheese to blender.
  4. Step 4 Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Season veal with salt and pepper.
  5. Step 5 Add veal to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer veal to plates; keep warm.
  6. Step 6 Add vinegar to skillet; bring to boil, scraping up any browned bits. Add sauce to skillet and cook until heated through.

    For this step you will need

  7. Step 7 Meanwhile, combine currants and reserved onions in heavy small saucepan and cook over medium-low heat until heated through.

    For this step you will need