Veal T-bone

DSC_0760We recently sold out our veal boxes.  Thankfully, we managed to grab a t-bone to assess our quality.  Every time we sell meat, the fry pan goes on and we sample to make sure the work put in for tasty meat is going along smoothly.  Tasting a veal t-bone is a perk of farming grass-fed beef.

DSC_0737In France, it’s called a “cotes/filet a griller.”
DSC_0735In any language, it looks delicious.

DSC_0738I fried in a fat that can take heat.  Grass-fed tallow was ready to go.

DSC_0740After a gros sel, in to the hot pan for a right browning.

DSC_0743Then a flip.  And another flip and another flip.  I don’t eat veal rare, but I suppose you can.

DSC_0742Onions, shallots and garlic are ready to mop up the fond.

DSC_0747As the t-bone is resting, butter goes in for a meltdown.

DSC_0748The OSG absorb the butter as they mail-it-in as sauce.  I think I added a dash of water, but wine or stock would seal the deal.

DSC_0768As we tasted, we had our best friend to the left of us.

DSC_0770Kitty to the right.  Stuck in the middle with veal.  A great lunch.  It came out nice, this.

DSC_0767

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