Pan-Seared Veal Steaks withGreen Peppercorns

Owen Franken for The New York Times

 from The New York Times

submitted by Anne Halsted

serves 4

For the veal:

4 boneless veal steaks, about 8 ounces each, cut ½-inch thick

salt

zest of 1 lemon, in large curls

4 garlic cloves, thinly sliced

a few thyme sprigs

all-purpose flour

3 tablespoons olive oil (or shallot oil from below)

2 tablespoons butter

1 large shallot, finely diced

2 to 3 tablespoons green peppercorns, rinsed if in brine or rehydrated if freeze-dried

1 cup rich veal or chicken stock

4 tablespoons crème fraîche

1 tablespoon brandy

2 tablespoons chopped parsley

For the crispy shallot garnish (optional):

1 cup vegetable oil

3 large shallots, peeled and sliced lengthwise about 1/16-inch thick

salt

For the veal: Pound veal steaks to thinner thickness and then season veal steaks on both sides with salt, but don’t over salt. Sprinkle with lemon zest, garlic and thyme sprigs. Set aside for an hour, or refrigerate for up to 3 hours, then bring to room temperature.

For crispy the shallot garnish (optional): Heat oil in a small saucepan over medium heat. Add shallots and cook gently, stirring occasionally, until browned, about 15 minutes. Transfer shallots to a fine-meshed sieve placed over a bowl and let drain well (save oil to use with the veal if you want). Blot shallots on paper towels and let cool. Sprinkle lightly with salt and set aside. (Shallots may be fried up to 1 day ahead.)

For the veal (continued): Scrape aromatics from veal steaks and dust lightly on both sides with flour. Put olive oil (or use shallot oil) in a wide skillet over medium-high heat. Add veal steaks and cook until lightly brown, 3 to 4 minutes, turn and cook 2 minutes more. Remove and keep warm. Wipe skillet clean, then add butter and diced shallot. Season lightly with salt and cook, stirring, until shallot is soft and beginning to color, about 3 minutes.Turn heat to high, add peppercorns and cook for 1 minute. Add stock; simmer until reduced by nearly half, 2 to 3 minutes. Add crème fraîche and brandy and stir to incorporate. Return veal to pan and continue simmering until sauce thickens a bit, about 2 minutes more.

Distribute steaks among 4 warmed plates. Top steaks with sauce, a sprinkle of parsley and crispy shallots, if using, and serve immediately.

A very tasty and elegant way to cook veal – with a veggie side you have a complete main course.