Tia Maria Coffee Bean Sauce Served Over Lamb Chops or Veal Medallions

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Tia Maria Coffee Bean Sauce Served Over Lamb Chops or Veal Medallions

Serves 4.

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Sauce:

• 1 Shallot Finely Diced
  
• 1 Lemon Juiced
  
• 10-15 Whole Coffee Beans
  
• 4 oz Demi Glaze
  
• 2 oz Heavy Whipping cream
  
• Salt and Pepper To Taste
  
• 3 oz Tia Maria Add more or less to Taste
  
• Parsley and Fresh Rosemary Sprigs For decoration of plate
  
• 4 lamb chops or 12 2 oz. veal medallions sliced
  

Sauté diced shallot until transparent. Add coffee beans and toss about 2 minutes. De-glaze the pan with the 3 oz. of Tia Maria and reduce by 2/3rds. Add the 4oz. of Demi Glaze, cream, and lemon juice and reduce to a desired thickness (not to thin). Taste and season accordingly with salt and pepper. Remove from heat, and set aside.

Lamb Chops:

Season with olive oil and fresh rosemary leaves , salt and pepper to taste and marinate for 30 minutes. Grill to desired temperature. Place warmed sauce in middle of plate, then place grilled chops on top. You can decorate place with parsley and fresh rosemary sprigs. Serve immediately

Veal Medallions:

Season medallions to taste with salt and pepper. In saucepan, add 3 Tbls. Oil and sear medallions to desired temperature. When done, place warmed sauce in center of plate and medallions on top of sauce.Decorate with parsley and fresh rosemary sprigs. Serve immediately.

* Wonderful with a fragrant Merlot or Cabernet Savigion

Keywords: Sauce

( RG300 )