Aged Veal Chop with Spiced Butter

Grain Fed veal
Veal Chop
20min Preparation
20min Cooking
4 Portions

Enjoy this aged veal chop as it’s meant to be savoured, adding only herb-flavoured butter.


  • Aged veal chop
  • Salt and pepper
  • 30 ml (2 tablespoons) butter
  • 30 ml (2 tablespoons) vegetable oil

Spiced butter

  • 1 cup (250 mL) unsalted butter at room temperature
  • 15 ml (1 tablespoon) fennel seeds
  • 15 mL (1 tablespoon) coriander seeds
  • 3 small dried piri-piri peppers
  • Fleur de sel and freshly ground pepper
  • Zest of one lemon


  1. Sauté all the spices in a skillet over medium-high heat to bring out all of their aromas.
  2. Crush them with a mortar or spice mill.
  3. In a bowl, mix the spices with the butter. Add lemon zest, fleur de sel and freshly ground pepper.
  4. Spoon the spiced butter into a ramekin and refrigerate until it is ready. Remove butter a few minutes prior to serving the meat
  5. Remove the veal chop from the refrigerator and allow it to temper for at least an hour at room temperature.
  6. Salt and pepper the meat on all sides.
  7. Heat a heavy-bottomed skillet over high heat, add butter and oil.
  8. Sear the chop on one side at high heat. Reduce heat to medium-high and cook for 5 to 7 minutes.
  9. Increase the heat and turn the chop to caramelize its other side. Reduce the heat and cook for 3 to 5 minutes.
  10. Remove the veal chop from the pan and place it on a piece of foil, add a dollop of spiced butter and wrap it. Allow to rest for 5 to 8 minutes prior to serving.

Side dishes

Serve with the spicy butter on the plate.

Tips and Tricks

Resist the temptation to move the chop in the pan after searing it, as this will prevent it from developing it's beautiful colour.