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?

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.

Good to know

Tips & insights

Take the veal chops out of the fridge in good time so they reach room temperature and cook evenly.
On the hot grill, first let them take on a good colour, then finish them pink in the cooler zone.
Let them rest for a few minutes after grilling so the juices settle.
Whisk up the sauce tonnata slowly with lukewarm oil so it binds creamily.
The sauce is easy to prepare ahead and can be left to develop, refrigerated.

Frequently Asked Questions

Which wine goes with Côte de veau grillée tonnata?

The pink grilled veal and the cool tuna cream call for a red with bright fruit and fine tannin that takes up the grilled aromas without crushing the sauce. We drink our Gigue from LaSuite aux Conseillans with it, a Merlot-driven red from mainly concrete and amphora ageing with polished tannins.

Can I prepare the sauce tonnata ahead?

Yes, it is even ideal. The sauce can be made several hours in advance and refrigerated, letting the flavours of tuna, anchovies and capers come together. Stir it briefly before serving and adjust with lemon. Cold against the warm meat, it comes into its own.

How does the veal chop cook evenly?

Take the meat out of the fridge about an hour before grilling and pat it dry. Grill it first over high heat for the crust, then finish it pink over gentler heat. A core temperature of around 58 degrees keeps the veal juicy. Let it rest briefly afterwards.

What goes well as a side?

A simple rocket or leaf salad keeps the plate fresh and light. Grilled bread or small oven potatoes also work well. Keep the side restrained so the interplay of grilled veal and cool sauce tonnata stays at the centre and is not overlaid by strong flavours.

The wine to pair