Veal Steak with Porcini Mushroom Sauce
A Shishkov recipe. Serves 2. Preparation time: 40 min.
Ingredients
| 400 г | beef steak (Deluxe) |
| 2-3 с.л. | olive oil (Promienna) |
| 20 г | German butter (Pilos) |
| — | salt and black pepper |
| 300 г | porcini mushrooms (Deluxe) — for the sauce |
| 2 с.л. | dried mushrooms (porcini, chanterelles and other forest mushrooms) |
| 1 глава | onion |
| 3 | garlic cloves |
| 200 мл | cooking cream (Pilos) |
| 2-3 с.л. | olive oil (Promienna) |
| — | salt and black pepper |
Instructions
We remove the membranes and sinews from the steak if needed and season with salt and pepper, without pounding or crushing the meat. We sear it in a very hot pan with olive oil. Depending on the doneness we prefer for the meat: for rare, we sear 2-3 min per side; for medium, 3-4 min per side and finish for another 5-6 min in an oven preheated to 180°C; and for well done, we sear in the pan 3-4 min per side and finish another 10-12 min in the oven. When turning the steaks in the pan, we add the butter and, once it melts, we baste them generously.
We prepare the sauce by sautéing the finely chopped onion and garlic and the porcini cubes in the heated olive oil. Once they soften, we add the cream and the dried mushrooms. We cook until the liquid thickens and season with salt and pepper. When we take the steak out of the oven, we can put it for 1-2 min in the pan in which the sauce was made, so it absorbs its flavor better. We serve the steak drizzled with the porcini mushroom sauce.