Grilled veal chop, sauce tonnata & capers

A thick veal chop from the grill, pink and juicy, meets the cool, velvety tuna-and-caper cream of Piedmont. Warm charred crust and cold sauce tonnata play off one another — summery, elegant, surprising.

Beef & Game Category
25 MIN Prep time
15 MIN Cook time
4 people Servings
Grilled veal chop, sauce tonnata & capers

Preparation

Make the sauce tonnata

Purée the tuna, anchovies, capers, egg yolks and lemon juice until smooth. With the motor running, slowly drizzle in the olive oil until a creamy sauce forms. Loosen with 2 tbsp water to a smooth consistency and chill.

Prepare the chops

Take the chops out of the fridge 30 minutes before grilling, rub with olive oil, top with rosemary and season with salt only just before grilling.

Onto the grill

Heat the grill to high and grill the chops on each side for 3 to 4 minutes, until a handsome char pattern appears and the meat is tender pink inside (core temperature 58 °C).

Let rest

Rest the chops loosely covered with foil for 5 minutes, so the juices settle.

Plate up

Spread the sauce tonnata over warmed plates, set the chop on top, scatter with dry capers and parsley and serve with a lemon wedge.

Why this wine?

With Gigue:

The Gigue slips beneath the pink grilled meat with bright berry fruit and lively structure; its fine tannin takes up the char aromas without overwhelming the cool sauce tonnata.

With Prélude:

The Prélude (rosé) stays cool and saline alongside the capers and the tuna cream — its freshness keeps the summer plate light and buoyant.