Aged Veal Chop with Spiced Butter

Preparation

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.