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.
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.