1. Remove veal steaks from the refrigerator and
bring to room temperature—about 30 minutes.
Pat steaks dry with paper towels. Brush each side
with olive oil and sprinkle with salt and pepper.
2. Heat a heavy skillet over high heat. Sear the
steaks for 2 minutes on each side until nicely browned.
Reduce the heat to medium-high and continue cooking
for a total of about 12 minutes, turning the steaks
again about half way through. Check the internal temperature
of the steaks. An instant-read thermometer inserted
into the thickest part of the steak should register
140°F for medium-rare. Transfer to a platter and cover
with foil to keep warm.
3. Remove all but two tablespoons of the fat from
the skillet. Add the garlic and sauté for 30
seconds until fragrant. Add the mushrooms, stirring
until they begin to take on some color and soften
slightly. Remove the mushrooms and reserve.
4. Add 1 tablespoon of the butter and heat until
bubbly. Then, add the wine, stock, and herbs, cooking,
scraping up all the browned bits and stirring until
the mixture is reduced by about 1/3, about 3 to 4 minutes.
Turn the heat to low and add the mushroom-garlic mixture
back into the skillet. Swirl in the remaining two
tablespoons of butter until completely incorporated.
Check the seasoning. Add salt or pepper to taste,
5. Place the steaks on a platter and pour the sauce
over them. Sprinkle with more chopped parsley and