Pan Seared Veal Rib Eyes with Prosciutto and Fontina

Name: Pan Seared Veal Rib Eyes with Prosciutto and Fontina
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps bacon fat; 237 milliliters beef stock, best quality; 2 Tbsps butter; 2 Tbsps chopped Italian flat-leaf parsley, for garnish; 227 grams fontina, thinly sliced; 1 Tbsp fresh thyme leaves; 2 teaspoons kosher salt; 4 Tbsps olive oil, divided; 2 teaspoons fresh cracked black pepper; 113 grams prosciutto, thinly sliced (3 to 4 slices); 1 kilograms veal rib eye steaks, bone in (1 1/2 to 2 pounds total weight); 118 milliliters finely diced shallots

Pan Seared Veal Rib Eyes with Prosciutto and Fontinan is a gluten free and primal main course. One portion of this dish contains about 88g of protein, 104g of fat, and a total of 1297 calories. This recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up veal rib eye steaks, beef stock, olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Preheat the oven to 170 degrees F. Grease a baking sheet with 2 tablespoons olive oil.

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Olive Oil

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Baking Sheet

Oven

Pound the steaks to 1/2-inch thickness over plastic wrap.

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Steak

Wrap

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Plastic Wrap

Sprinkle each with salt and pepper and place on the prepared baking sheet.

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Salt And Pepper

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Baking Sheet

Bake until it reaches an internal temperature of 80 degrees F, about 10 minutes.

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Oven

In 2 large saute pans over medium-high heat, divide the remaining 2 tablespoons olive oil and the bacon fat between the pans and heat until shimmering.

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Bacon Drippings

Olive Oil

Add 2 steaks to each pan and cook for 3 to 4 minutes per side.

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Steak

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Frying Pan

Place the steaks onto a wire rack over a baking sheet. Top with fontina and then the prosciutto slices, evenly covering the cheese.

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Prosciutto

Fontina Cheese

Cheese

Steak

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Baking Sheet

Wire Rack

Adjust the oven to low broil and place the pan in the oven. Broil until the prosciutto is crisp, about 5 minutes.

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Prosciutto

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Oven

Frying Pan

Remove and allow to rest 5 minutes, lightly covered with foil.

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Aluminum Foil

In each saute pan, evenly divide the shallots and cook for 2 to 3 minutes. Deglaze each with half the beef stock. Evenly divide the thyme and allow to reduce, 3 to 4 minutes.

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Beef Stock

Shallot

Thyme

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Frying Pan

Combine the liquid into 1 pan, add the butter and adjust the seasoning, if desired.

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Seasoning

Butter

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Frying Pan

Serve the steaks drizzled with the pan sauce and garnish with the parsley.

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Parsley

Steak

Sauce

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Frying Pan

Equipment

Ingredients

Servings:

2Tbsps

bacon fat 237milliliters

beef stock, best quality 2Tbsps

butter 2Tbsps

chopped Italian flat-leaf parsley, for garnish 227grams

fontina, thinly sliced 1Tbsp

fresh thyme leaves 2teaspoons

kosher salt 4Tbsps

olive oil, divided 2teaspoons

fresh cracked black pepper 113grams

prosciutto, thinly sliced (3 to 4 slices)1kilograms

veal rib eye steaks, bone in (1 1/2 to 2 pounds total weight)118milliliters

finely diced shallots

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Anthem Estate Merlot Mt. Veeder Napa Valley Wine. It has 5 out of 5 stars and a bottle costs about 99 dollars.