Côte de Veau à la Crème (Veal Chops with Mushroom Cream Sauce)

• 1 tsp Fine sea salt
• 2 pieces Veal cutlets, bone-in
• 40 g Unsalted butter
• 1 medium Shallot
• 250 g Mushrooms
• 120 ml Dry White Wine
• 180 ml Double cream
• 2 tsp Dijon mustard
• 2 tbsp Fresh tarragon

1. Pat the veal dry and season both sides with the fine sea salt. Finely chop the shallot, slice the mushrooms, and pick the tarragon leaves.
2. Heat a frying pan over medium-high heat and melt half the butter. Sear the veal for 3 to 4 minutes per side until well browned, then transfer to a warm plate to rest.
3. Lower the heat to medium and add the remaining butter to the pan. Add the shallot and cook for 1 minute, then add the mushrooms and sauté for 6 to 8 minutes until the mushrooms are golden and their liquid has evaporated.
4. Pour in the dry white wine and simmer for 2 to 3 minutes, scraping up any browned bits, until reduced by about half. Stir in the double cream and Dijon mustard, then simmer gently for 2 to 3 minutes until silky and lightly thickened.
5. Return the veal and any resting juices to the pan and warm through for 2 to 3 minutes, turning once, without boiling the sauce. Stir through most of the tarragon, then spoon the mushroom cream sauce over the chops and finish with the remaining tarragon.

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