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5 Jan 2012 00:42

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

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 demi-glace with chanterelle mushrooms..

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Edible Aria

Austin, Madison, Taos

Eat as though your life depends on it!

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