Beef

veal steak pierino

by:
December  1, 2010
0
0 Ratings
veal steak pierino
  • Serves 2
Author Notes

I saw these great veal blade steaks at the butcher. I haven't seen to many veal blades steaks but have worked with plenty of lamb blade steaks and I really like the flavor. Not just the flavor but the different kinds of flavor and chew from different parts of the steak. But what to do next? Well it just seemed fitting to do a "piccata" style riff. Then for some reason I thought of pierino and although it is not true to the original and is a riff I just couldn't help but think this would be something pierino would like. It is his dish now. Hope you like it. Just how it goes sometimes. I served it with seared broccolini. —thirschfeld

What You'll Need
Ingredients
  • 2 veal blade steaks
  • 1 tablespoon grape seed oil
  • 4 tablespoons unsalted butter
  • 1 cup mushrooms
  • 1 1/2 tablespoons shallots, minced
  • 1 tablespoon garlic, minced
  • 1/2 cup dry white wine
  • 1 tablespoon all purpose flour
  • 2 tablespoons capers, rinsed
  • 1 1/2 tablespoons fresh squeezed lemon juice
  • kosher salt and fresh ground pepper
  • 1 cup veal or chicken stock
Directions
  1. Liberally salt each steak about an hour before you want to serve them, put them on a rack over a tray with edges and refrigerate them uncovered. You can do this up to 24 hours ahead of time.
  2. Heat a 14 inch skillet over high heat and add the grape seed oil and wait for it to shimmer. Sear the steaks until they are very brown on both sides. Remove them from the pan and let them rest.
  3. Add a 2 tablespoons of butter and the mushrooms and sear them until they brown. Remove them from the pan to the top of the steaks.
  4. Add the remaining 2 tablespoons of butter and add the shallots and the garlic. Once they just begin to color a little add the flour. It will seize up around the shallots and garlic.
  5. Add the wine. It will thicken immediately so stir it well. Add the stock, season with salt and pepper and bring the sauce to a boil. Make sure you scrape up all the tasty brown bits from the bottom of the pan.
  6. Reduce the heat to medium and add the steaks with the mushrooms back to the sauce and baste the steaks until they are medium rare to medium. This is a steak that will be to chewy if it is to rare.
  7. Remove the steaks to plates. To the sauce add the lemon juice and the capers. Stir to combine the flavors. Taste and adjust the seasoning. Sauce the steaks and serve.
Tags:

See what other Food52ers are saying.

  • Summer of Eggplant
    Summer of Eggplant
  • luvcookbooks
    luvcookbooks
  • mrslarkin
    mrslarkin
  • lastnightsdinner
    lastnightsdinner
  • thirschfeld
    thirschfeld

Popular on Food52

6 Reviews

Summer O.
Summer O. May 1, 2013
Tom - I made this last night. It turned out great; we will certainly be making it again. And actually I used red wine. The veal came out perfectly but the sauce, I plan to put that sauce on all sorts of things. Thanks!
 
luvcookbooks
luvcookbooks December 3, 2010
The name caught my attention. What a nice touch and it is pierino like. Luv his recipe names. :)
 
mrslarkin
mrslarkin December 2, 2010
Yum, very nice thirschfeld. How much stock and what kind?
 
thirschfeld
thirschfeld December 2, 2010
thanks for the stock question. I am terrible at editing my own stuff. 1 cup of veal or chicken stock.
 
lastnightsdinner
lastnightsdinner December 1, 2010
Fantastic. We also love lamb blade steaks, so I'll have to ask our new awesome local butcher if he can get veal blade steaks.
 
thirschfeld
thirschfeld December 2, 2010
I hope he can get them, which I am sure he can. Ask him a price though some of these folks try to get to much for them.