Grilled Double Veal Chops with a Tomato-Basil Curd Butter

01. April 2012

For 4 persons


  • 2 double veal chops 500g each
  • 20g olive oil
  • 10g basil
  • Salt, freshly ground white pepper

Preparatory work

  • Clean, pluck and dry basil leaves
  • Mix basil with olive oil thoroughly
  • Marinate the double veal chops with basil oil and freshly ground white pepper for at least 1 hour
  • Pre-heat oven to 100°C 


Heat up the Ceramic Grill Star, season the veal chops with salt and grill them on one side.

Turn over and grill the other side the same way until the desired cooking setting (pink) has been reached. Brush on the remaining basil oil occasionally.

As soon as the desired cooking setting has been achieved, place the veal chops on a wire rack with an oven tray beneath in the preheated oven for 15 minutes, this avoids wasting any juice when being cut.

Ingredients / Tomato-Basil Curd Butter

  • 250g butter
  • 100g low fat curd
  • 1dl white wine
  • 2g white crushed peppercorns
  • 25g tomato puree
  • 80g dried tomatoes in oil, drained
  • 25g basil
  • 3g salt
  • Freshly ground white pepper
  • Tabasco, red

Preparatory work

  • Butter and curd to be room temperature
  • Wash basil, dry with kitchen paper and pluck leaves
  • Set aside basil stems for the reduction later on
  • Cut basil leaves into fine strips
  • Finely chop drained dried tomatoes


Add white wine, crushed peppercorns, tomato puree and basil stems to a small saucepan, reduce almost completely and season with 3 g of salt. Pass through a very fine sieve.

Cream butter in a mixer, then add curd and lukewarm tomato reduction carefully with a spatula. Season with tabasco and freshly ground white pepper. Finally stir in the basil strips, dried tomatoes into the tomato butter and wrap in cling film and shape into sticks. Keep cool.


Goes very well with poultry dishes. The butter freezes also very well.


Rudolf Lehmann

Grilled Double Veal Chops with a Tomato-Basil Curd Butter

* incl. VAT, plus shipping