Ingredients:

4 double cut veal loin chops
Drizzle of olive oil
Salt
Freshly ground black pepper
1 tablespoon butter 15ml
1 bunch of fresh asparagus, blanched
3 tablespoons white vinegar 45ml
3 tablespoons white wine 45ml
10 peppercorns, crushed
2 tablespoons finely chopped shallots 30ml
1 tablespoon chopped tarragon
3 egg yolks
1 cup unsalted butter, melted 240ml
1 tablespoon finely chopped parsley leaves 15ml

Methods:

Preheat the oven to 400F (204C).Season the veal chops with salt and pepper.In a large saute pan, heat the olive oil. When the oil is hot, sear the chops for 2-3 minutes on each side.Remove from the heat and place in the oven.Roast the chops for 10-12 minutes for medium rare.Remove from the oven and rest for a couple of minutes before serving.In a another large saute pan, melt the butter.Add the asparagus.Season with salt and pepper.Saute the asparagus for 2 minutes.Set aside and keep warm. In a saucepan,combine the vinegar,wine,peppercorns,shallots and tarragon.Bring the liquid to a boil and reduce to 1 tablespoon (15ml).Add 1 tablespoon of water (15ml).Add the egg yolks and whisk, over low heat, until frothy, about 3-4 minutes.In a steady stream, add the butter until the sauce thickens.Season with salt and pepper.Strain the sauce through a chinois and set aside.Serve the chops with the asparagus and sauce.