Grilled Veal Chops Forestiere

Veal Forestiere - Blog-V

Do you find yourself looking for fabulous tasting recipes that are quick, easy and delicious?    Sometimes that is difficult; this one is a winner in all 3 categories.

Lately I have been looking for quick, easy and delicious recipes as much of my spare time (what is that?!) is taken up with my master bedroom makeover.  This is #4 for the master bedroom makeover and it all started with one accessory pillow that I loved and couldn’t get out of my head and am basing my entire bedroom on that color – silver blue grey.  So now, I’m painting paint samples on the walls – trying to decide which one to use, picking out curtains, bedding, rugs, artwork and deciding how I’m going to re-finish my existing night stands and dresser.  Besides cooking, gardening, and photographer, decorating is another love.

If you’re short on time and looking for incredible taste … give this a try.  Enjoy!

Grilled Veal Chops Forestiere


  • 1 (12-14 oz) veal chop (1 inch think)
  • 2 teaspoons olive oil
  • 3 tablespoons unsalted butter
  • 4 tablespoons rough chopped shallot
  • 1 teaspoon medium chopped garlic
  • 2 tablespoons brandy or cognac
  • 3 oz Chanterelle mushrooms sliced 
  • Ground pepper to taste

Salt and pepper veal chop and brush on olive oil or melted butter to ensure meat is lightly oiled.  This light coating of oil will help create the grill marks.

Place chops on grill and cook 5-6 minutes per side depending on thickness.

Remove chop and place on warm serving plate and allow to rest about 10 minutes

On the side burner of your grill or stove-top heat butter in sauté pan until it begins to bubble at medium heat.

Add shallots, simmering until the edges begin to brown, and then add garlic and mix.

Allow the mixture to cook just a few moments and then add mushrooms flipping in pan or using spatula to turn so that all sides are coated in the mixture.

When mushrooms begin to brown slightly add the brandy and stir.  (add flour if the sauce seems too watery – stir and allow to cook a few minutes)

Remove from heat and ladle over and around chop.

Chopped Parsley, Rosemary or Thyme may be added to the Forestier sauce if desired, or used as a garnish.

Veal Forrester - Blog - H

Adapted from:


Green Beans in a Creamy Mushroom Sauce

This was quite good – although I probably would only make this once in awhile due to the fat content.  I discovered this recipe on another blogger’s great site.  Check it out he has some really good recipes!  I could not find porcini or cremini mushrooms so I substituted baby bella mushrooms and omitted the soaking in water and sautéed in butter.


Servings: makes 4 servings
  • 1 ounce dried porcini mushrooms
  • 1/2 cup boiling water
  • 2 tablespoons butter
  • 1 small onion, diced
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1/2 cup cream
  • 1/2 cup parmigiano reggiano, grated
  • salt and pepper to taste
  • 1 handful parsley, chopped
  • 1 pound green beans
  1. Soak the dried porcini mushrooms in the water for 20 minutes.
  2. Meanwhile, melt the butter in a pan over medium heat.
  3. Add the onions and saute until tender, about 4-6 minutes.
  4. Add the garlic and thyme and saute until fragrant, about a minutes.
  5. Add the cremini mushrooms and saute until the start to caramelized and turn golden brown, about 10-15 minutes.
  6. Add the porcini mushrooms and the water they were soaking in to the pan and simmer at medium-high until reduced by half, about 10 minutes.
  7. Add the cream and parmigiano reggiano, season with salt and pepper and simmer until it thickens, about 2-4 minutes.
  8. Meanwhile steam the green beans.
  9. Remove the mushrooms from the heat and mix in the parsley.
  10. Serve the green beans covered in the mushroom sauce.