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Ingredients
Serves 2
Blackberry Pink Peppercorn Compound
1 cup (250 mL) butter softened
1 tbsp (15 mL) pink peppercorns
½ oz (15 mL) whiskey
1 tbsp (15 mL) chopped fresh parsley
1 tbsp (15 mL) chopped fresh sage
1 tsp (5 mL) freshly ground black peppers
Salt to taste
Buttermilk Whisky Marinated Veal Tomahawk Chop
1 head garlic, roasted, peeled, and mashed
2 cups (500 mL) buttermilk
1 tbsp (15 mL) pink peppercorns
1 tsp (5 mL) freshly ground black pepper
2 tbsp (30 mL) chopped fresh sage
2 tbsp (30 mL) chopped fresh parsley
2 oz (60 mL) whiskey
Kosher salt to taste
Instructions
Tip: I find with larger cuts of veal that searing the chop over high heat for a 3 to 5 minutes per side, then moving to indirect heat, close lid and cook for 10-15 minutes longer for medium rare to medium doneness.
Tip 2: Make sure you have a good meat thermometer to know the internal temperature of the steak.
Tip 3: Rest your veal chops for 5 minutes prior to slicing. This allows the steak to rest and retain the natural juices in the meat.
Blackberry Pink Peppercorn Compound
In a bowl combine all ingredients and mix well to incorporate. Place on a piece of plastic wrap and roll into a log. Twist ends to seal well. Refrigerate at least 1 hour. Makes approximately 1 ½ cups (375 mL).
Buttermilk Whisky Marinated Veal Tomahawk Chop
In a bowl combine the mashed roasted garlic, buttermilk, pink peppercorns, black pepper, sage, parsley, and whisky. Pour off ½ cup of marinade and reserve for basting your chop during grilling. Cover and refrigerate. Place the tomahawk chop into a pan large enough to hold it and pour over the remaining buttermilk marinade, turning to coat evenly. Cover and refrigerate for 4 to 6 hours or overnight., turning occasionally for even marinating.
Fire up your grill for direct and indirect cooking. Get the direct section of your grill nice and hot about 550-650°F (285-345°C).
Remove the veal chop from the marinade and season with a little kosher salt.
Sear the tomahawk chop for 3 to 5 minutes per side. Baste with a little of the reserved buttermilk whiskey marinade. Remove from direct heat to indirect side of the grill, close lid and cook for 12 to 15 minutes for medium rare doneness internal 130°F (44°C).
Remove from grill and cover loosely with a piece of aluminum foil and rest for 5 minutes
Top with slices of blackberry pink peppercorn compound butter and serve.
