Veal Saddle Steak with String Beans and Roasted Porcini Mushrooms

Clean, rinse and cut the snow peas into tender strips.

Blanch in salted water until al dente and then rinse in iced water. This will preserve the bright green color.

Clean the mange tout mushrooms, but under no circumstances rinse or soak them in water. It is best to use a vegetable cleaning knife to clean the stem end. In the case of the mushroom cap, remove the sand with a wet kitchen towel.

Tip: When buying porcini mushrooms, make sure you get halved and dry. Men’s mushrooms the size of a champagne cork taste best. Porcini season is from mid-August to early October. Next, the quality dwindles. Dried men’s rooms’ mushrooms are very aromatic but cannot be compared to fresh mushrooms.

Season the veal back steaks on both sides with salt and season with pepper, brown in clarified butter and roast in a heated oven at 180 degrees for about ten minutes. Shortly before the end of the cooking time, add a little fresh butter to the frying pan and constantly baste the meat with it using a spoon. This gives the steaks a very nice nutty flavor. Be careful not to get the butter too hot or it will burn. Fry some fresh thyme.

Caution: thyme splatters during frying.

Place the veal back steaks on a plate and rest on the edge of the stove for about five to six minutes. This will cause the meat to relax and become evenly pink throughout. Also tri

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