Peppercorn-Crusted Veal Rib-eye w/Brandied Chanterelle Demi-Glace

January 4, 2012 at 6:09 pm (Cooking, Food, Fruits, Vegetables, Plants, Meat, Poultry, Game, Real Food) (, )

Pastured veal rib-eye steaks are dry-marinated with sea salt, garlic and herbs, then lightly coated with freshly-cracked black pepper and seared in a very hot, dry cast iron pan.  The streaks are finished in a 500 degree oven and served with fresh herbs and a rich, brandied demi-glace with chanterelle mushrooms..

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