two yolks

One of my favorite things about shopping at the farmer’s market is that there’s always a surprise.  At a supermarket, you have a pretty good idea of what’s going to be available every week but the selection changes week-by-week at the farmer’s market.

This past week, EcoFriendly Foods had an impressive selection of veal, including veal skirt steak, which is virtually unheard of in a grocery store (what happens to the rest of the calf normally?). So how could I resist?

The first recipe I found was very simple and that suits me just fine.  For something as mild as veal, simple recipes usually work best.  And, continuing the focus on farmer’s markets, high quality veal is much better than mass-produced veal, particularly for a recipe as simple as this one.

Bavette de Veau Boucherie Duciel (Veal Flank Steak Boucherie Duciel)
Adopted from The Paris Cookbook

1 lbs. veal flank or skirt steak, divided into two pieces
2 tbsp butter
2 tbsp heavy cream

1. Dry the flank steak on both sides well with a paper towel and season it on both sides with salt and pepper.
2. In a large skillet, heat the butter over medium heat.
3. When the butter is hot and finished foaming, sear the flank steak on both sides until well browned.
4. Remove from the heat and allow it to rest.
5. Deglaze the pan with the heavy cream.
6. Pour the heavy cream over the steak and serve immediately.

Serves 2.