In house marinated pasture-raised veal chop from Australia with our own Beurre Cafe de Paris recipe.
Robbie recommends to defrost in the fridge, and keep in the fridge at least 24 hours for the marinade to bring additional tenderness and flavour to the meat. (keeping it in the fridge for 1 week is no problem at all)
Marinated in Grass-fed Clarified Butter, Garlic, Parsley, Capers, Shallot, Paprika, Cayenne, Thymes, Anchovy, Dijon, Lemon zest, Sea Salt and Black Pepper.
Before cooking, let the meat get to room temperature for at least 1 hour on the kitchen counter. After cooking, wait for at least 10min to let the juices spread out evenly throughout the meat.