Pan-Seared Veal Steak Pierino with Wine Mushroom Sauce
This elegant Italian-style veal steak features tender blade cuts seared to perfection and finished in a rich white wine sauce with mushrooms, capers, and fresh lemon. The technique of salting the steaks ahead allows for better browning and deeper flavor development. The pan sauce combines the fond from searing with aromatic shallots, garlic, and stock for a restaurant-quality dish that's perfect for special occasions or romantic dinners.
Ingredients
- 2 veal blade steakspork chops1:1
Works well but different flavor profile
- 1 tablespoon grape seed oilvegetable oil1:1
Similar high smoke point
- 4 tablespoons unsalted butter
- 1 cup mushrooms
- 1 ½ tablespoons shallots, minced
- 1 tablespoon garlic, minced
- ½ cup dry white wine
- 1 tablespoon all purpose flour
- 2 tablespoons capers, rinsed
- 1 ½ tablespoons fresh squeezed lemon juice
- kosher salt and fresh ground pepper
- 1 cup veal or chicken stock
Instructions
- 1
Salt steaks liberally and place on rack over tray, refrigerate uncovered for 1 hour up to 24 hours
- 2
Heat skillet over high heat, add grape seed oil and wait for shimmer
- 3
Sear steaks until very brown on both sides, remove and let rest
- 4
Add 2 tablespoons butter and mushrooms, sear until brown, remove to top of steaks
- 5
Add remaining butter, shallots, and garlic, cook until just beginning to color
- 6
Add flour, it will seize around aromatics
- 7
Add wine, stir well as it thickens immediately
- 8
Add stock, season with salt and pepper, bring to boil while scraping up brown bits
- 9
Reduce heat to medium, return steaks with mushrooms to sauce
- 10
Baste steaks until medium rare to medium doneness
- 11
Remove steaks to plates
- 12
Add lemon juice and capers to sauce, stir to combine
- 13
Taste and adjust seasoning, sauce steaks and serve
Tips
Salt steaks up to 24 hours ahead for better flavor and browning - the longer salting time draws out moisture and concentrates taste.
Don't cook veal steaks too rare as they become chewy - aim for medium rare to medium doneness for optimal tenderness.
Make sure to scrape up all the brown bits when deglazing as they add essential flavor to the finished sauce.
Good to Know
Refrigerate cooked veal up to 3 days in airtight container. Reheat gently to avoid overcooking.
Salt steaks up to 24 hours ahead. Sauce can be made 1 day ahead and reheated.
Serve immediately while hot with mashed potatoes, pasta, or crusty bread to absorb the sauce.
Common Mistakes
Don't skip salting ahead - it's crucial for proper browning and flavor
Avoid cooking veal past medium as it becomes tough and dry
Substitutions
FAQ
Can I use chicken instead of veal?
Yes, boneless chicken thighs work well with this preparation, though cooking time may vary slightly for proper doneness.
What if I don't have white wine?
Substitute with additional chicken stock plus a splash of white wine vinegar for acidity, though flavor will be less complex.
How long will leftovers keep?
Store refrigerated up to 3 days in airtight container. Reheat gently in skillet with splash of stock to prevent drying.