Pan-Roasted Veal Steaks

1. 1

   Preheat the oven to 375.

2. 2

   Heat a large cast-iron skillet over moderately high heat.

3. 3

   Rub the veal with the oil and sprinkle with the herbes de Provence and salt and pepper.

4. 4

   Add the veal to the skillet and cook, turning once, until well browned, about 1 1/2 minutes per side.

5. 5

   Transfer the skillet to the oven and roast for about 8 minutes for medium.

6. 6

   Transfer the meat to a plate and keep warm.

7. 7

   Add 1/3 cup of water to the skillet and bring to a boil over moderate heat, scraping up any browned bits.

8. 8

   Add any exuded juices from the veal and boil until slightly reduced, about 1 minute.

9. 9

   Just before serving, transfer the veal to individual plates and spoon the pan sauce on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.