Veal Rib Eye with Mushrooms

According to my butcher, you will live to be 100 if you eat veal on a regular basis. This is not a scientifically proven statement (he bases it on a few people he knows who used to eat veal on a regular basis and have lived to be 100) and since he’s selling the veal his objectivity is questionable. I do like to eat veal though, and it is great with mushrooms.

Fresh porcini mushrooms are very difficult to obtain around here, as they are in many other places around the world. A trick I’ve developed is to soak dried porcini mushrooms in hot water, sauté the reconstituted porcini mushrooms with fresh cultivated mushrooms, and then simmer all of the mushrooms in the porcini soaking liquid to boost the flavor of all the mushrooms. The mushrooms are sautéed with parsley and garlic, which is called funghi trifolati in Italy. Together with the deep fried fennel I posted about yesterday and a good glass of white wine, this makes a great meal for Easter.

I cooked the veal sous-vide and then seared it in clarified butter to finish, but you could also sear it first and then finish cooking in the oven at 100C/220F using an instant-read meat thermometer with a probe and cook to 54C/129F.


For 2 servings

1 or 2 bone-in veal rib eye steaks (we shared one, but if you are serving this to meat lovers they will probably each want their own)

250 grams (.55 lbs) fresh mixed cultivated mushrooms

25 grams (1 oz) dried porcini mushrooms

1 Tbsp chopped fresh flatleaf parsley

1 clove garlic, minced

1 Tbsp (clarified) butter

3-4 Tbsp extra virgin olive oil

250 ml (1 cup) veal stock (or chicken stock)

salt and freshly ground black pepper


Rub the steak with salt, pepper and olive oil. Vacuum seal and cook sous-vide at 54C/129F for 2 hours.

Cover the dried porcini mushrooms with 250 ml (1 cup) of boiling water. Let stand for 10 minutes to reconstitute.

Clean the cultivated mushrooms is needed and cut them into strips. If using shii take, remove the tough stems. Chop the parsley and garlic.

Drain the porcini mushrooms, reserving the soaking liquid. Dry the porcini on paper towels. Filter the soaking liquid using kitchen paper.

Heat 3 Tbsp olive oil in a frying pan over high heat and add the fresh mushrooms. Sauté for a few minutes until they start to give up the oil again.

Lower the heat to medium, add the porcini mushrooms and sauté for another minute.

Add the parsley and garlic and sauté until the garlic is fragrant, about one minute. Do not let the garlic burn!

Add the porcini liquid.

Bring to a boil and then immediately lower the heat to a simmer.

Allow to simmer, stirring now and then, until most of the liquid has evaporated. Season with salt and freshly ground black pepper to taste.

After two hours take the veal out of the sous-vide. There won’t be enough juices in the bag to do anything useful with.

Pat the veal dry with paper towels.

Put a heavy (e.g. cast iron) frying pan over high heat. When the pan is very hot, sear the fat side of the steak for a few minutes until crispy and golden.

Add a bit of clarified butter or a bit of butter and oil to the frying pan and sear the steak quickly over high heat on both sides.

Take the steak out of the pan and put on a warm plate while you finish the sauce. Deglaze the pan with the veal stock, scraping with a wooden spatula to get all the browned bits into the sauce.

Allow to reduce over medium high heat until the sauce is thick and syrupy.

Serve the meat with the sauce, the mushrooms and fennel on warm plates.

The veal will be beautifully medium rare from edge to edge.

Wine pairing

This veal steak with mushrooms is best with a full-bodied oaked dry white wine, such as chardonnay or a Verdicchio dei Castelli di Jesi Riserva. If you insist on red, pick a light one to avoid overpowering the elegant taste of the veal.

16 thoughts on “Veal Rib Eye with Mushrooms

  1. Impeccable technique once again, Stefan. I’m sure this was one tasty meal! I need to play with my sous vide setup more often. Unfortunately, like I told Chef Mimi, I need to insulate the lexan tub because it really heats up the kitchen.


    1. My setup is pretty well insulated — it only uses up 60 watts (and thus warms up the kitchen by 60 watts). For me sous-vide is beyond ‘playing’ by now, it is almost as common for me as using the oven or a frying pan,


      1. My setup is an immersion circulator with a 12 x 18 lexan tub. It uses 120v ac 50/60 hertz @ 10amps heater- 1000 watt. Because it is lexan, there is no insulation which can heat the house up tremendously. So, I’m looking at some possible DIY insulation techniques.
        As for cooking in the kitchen, It’s all “playing” to me. 🙂 Once it becomes more than playing, I need to find something else to do. 😉


        1. I hope it doesn’t use 1000 watts once it’s at the target temperature. The 60 watts I mentioned are not for heating up (that would be much more, but I do fill it with hot water from the tap), but just for maintaining a temperature.

          Cooking is playing for me too, but also a task that needs to be done since we’ve got to eat 🙂


  2. Veal makes its way to my table less and less these days. It is getting prohibitively expensive. But, if you’re going to spend the money, best to treat it well. You certainly did that. Your veal chop is perfection on a plate.


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