This is yet another incredible recipe using the most delicious veal I’d EVER had from local farm Ferme Reveuse. I don’t know why I’m continually impressed by their meat but I really am. This stuffed t-bone method comes from the idea of farmer Olga and I really love it. Traditionally there is a veal t-bone stuffed recipe out of Europe that is stuffed with delicious stretchy fontina cheese but I thought prosciutto and parmesan would accompany this lemon caper sauce. Think of it like a t-bone picatta recipe with a little flare.
Make sure to not cut through the t-bone. Here are a couple pictures to demonstrate the incision. Don’t forget to pack the filling in relatively tight. Not too tight as the filling will expand slightly.
What I like about this is that you can throw the pre-cooked artichokes into the sauce after it’s made. It comes together surprisingly quickly after you’ve stuffed them.
Prosciutto Stuffed T-Bone with Artichokes
serves 2 | gluten-free option
Stuffing
35 g parmesan cheese, grated
3 slices prosciutto, chopped
T-Bone
2 veal t-bones, about 300 g each
½ cup all purpose flour or cassava flour
Pinch white pepper
½ tsp kosher salt
Sauce & Finishing
1 tbsp avocado oil or other high heat oil
1 cup chicken stock
½ cup dry sherry
¼ cup lemon juice
2 tbsp capers
14 oz canned artichokes, drained and quartered
1 tbsp butter
Chopped parsley, for garnish
Crusty bread for serving, optional
Combine parmesan and prosciutto. Set aside.
Make a 2-3 cm pocket incision length-wise in the middle of the thicker part of the t-bone. You may need to use a finger or two to enlarge the pocket making sure to keep 3 sides of the t-bone intact. Stuff with prosciutto and parmesan mixture.
Whisk flour, salt and white pepper together in a shallow plate. Dredge veal t-bones on all sides.
Make sure you have the sauce ingredients per-measured and set aside.
Heat a heavy bottomed skillet over high heat. Swirl in cooking oil.
Dust off excess flour. Carefully put veal in the pan of hot oil. Cook veal until the temperature reaches 135F in the center of the thickest part of the steak, about 5 minutes per side. Tent with foil and set aside.
Stir in stock, sherry, half of the lemon juice and capers and make sure to scrape up any bits of steak that may have made a crust on the bottom of the pan. Cook until sauce is reduced to 1/3 of the liquid you originally started with. Toss in artichokes and bring sauce back up to a simmer.
Stir in butter and parsley. Taste for seasoning adding any extra salt and/or lemon juice if desired and top t-bones with the sauce. Serve with artichokes and nice crusty bread.
