Jul 14 2026
Restaurants›Acqua al 2 - Annapolis›Lombatina Alla Griglia Recipe

Lombatina Alla Griglia Recipe

Inspired by Acqua al 2 - Annapolis
Time45m
Serves2

Local veal porterhouse sautéed in a porcini mushroom sauce

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Ingredients

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Meat

Sauce

Method

Preparation of the Sauce

  1. 1

    Rehydrate the Porcini Mushrooms

    Place the dried porcini mushrooms in a bowl and cover them with warm water. Let them soak for about 20 minutes until they are soft. Drain and chop roughly.

  2. 2

    Sauté Aromatics

    In a skillet, heat the olive oil over medium heat. Add minced garlic and finely chopped shallots. Sauté for 2-3 minutes until fragrant but not browned.

  3. 3

    Add Mushrooms and Deglaze

    Add the chopped porcini mushrooms to the skillet. Cook for another 5 minutes, stirring occasionally. Pour in the white wine and let it simmer for 2-3 minutes to deglaze the pan.

  4. 4

    Add Broth and Season

    Add the beef broth to the skillet and bring it to a gentle simmer. Season with salt and black pepper. Let it reduce for about 10 minutes until it thickens slightly. Stir in chopped fresh parsley before removing from heat.

Cooking the Veal

  1. 5

    Preheat the Grill

    Preheat your grill to medium-high heat while you season the veal porterhouse.

  2. 6

    Season the Veal

    Pat the veal porterhouse dry with paper towels. Season generously with salt and black pepper on both sides.

  3. 7

    Grill the Veal

    Place the seasoned veal porterhouse on the grill. Cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.

  4. 8

    Rest the Meat

    Once cooked, remove the veal from the grill and let it rest for 5 minutes before slicing.

  5. 9

    Serve

    Slice the veal porterhouse and serve it topped with the porcini mushroom sauce. Garnish with additional fresh parsley if desired.

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