The Calf Recipe

Prepare and Marinate

Pat the veal dry with paper towels. In a small bowl combine 2 tbs olive oil, minced garlic, chopped rosemary, chopped thyme, lemon zest, 1 tsp sea salt and 1 tsp freshly ground black pepper. Rub the mixture evenly over both sides of the veal. Cover and refrigerate for 30–60 minutes (or up to 4 hours) to allow flavors to penetrate. Remove from refrigerator 30 minutes before cooking to come to room temperature.

Sear the Veal

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add a thin film of oil or brush the pan. Place the marinated veal in the pan and sear without moving for 2–3 minutes until a deep golden-brown crust forms. Flip and sear the other side 2–3 minutes. For a 1" thick steak, cook to an internal temperature of 125–130°F (rare–medium-rare) or 135°F for medium. Adjust time for thickness. During the last 30 seconds of cooking, add 1 tbs butter to the pan and spoon the melted butter over the steak to baste. Transfer the steak to a warm plate and tent loosely with foil to rest for 5–8 minutes while making the sauce.

Sauté Shallot

Return the skillet used to cook the veal to medium heat (do not wash out browned bits). Add 2 tbs unsalted butter. When melted, add the finely minced shallot and sauté 1–2 minutes until softened and translucent, scraping up brown bits from the bottom of the pan with a wooden spoon.

Deglaze and Reduce

Pour in 1/4 cup white wine to deglaze the pan, scraping the fond. Let it simmer briskly 1–2 minutes until reduced by about half.

Finish the Sauce

Add 3 tbs chicken or veal stock and 1 tsp Dijon mustard, whisking to combine. Simmer 1–2 minutes to slightly thicken. If you prefer a richer, creamier sauce, stir in 2 tbs heavy cream and simmer another minute. Off the heat, swirl in the remaining 1 tbs butter to give the sauce shine and body.

Season and Herb

Stir in 1 tbs chopped fresh parsley and 1 tsp lemon juice. Taste and adjust seasoning with flaky sea salt as needed (about 1/2 tsp) and a pinch more black pepper if desired.

Slice the rested veal against the grain into 1/4–1/2" slices. Spoon warm pan sauce over the slices. Drizzle with 1 tsp extra-virgin olive oil and sprinkle the flaky sea salt for finishing texture. Serve immediately with your choice of sides (roasted potatoes, seasonal vegetables or a simple salad).