Preparation time: 10 minutes
Marinating time: 8 hours

A recipe from Bruno Verjus for Pentecost Veal.

Serve this dish with French fries or Jerusalem artichoke fries.

Marinade and cooking

1. Combine all the ingredients for the marinade. Immerse the two pieces of veal into the marinade and refrigerate for 8 hours, turning once or twice if possible.
2. Quickly rinse off the meat under running water and pat completely dry with paper towels.
3. Heat a little peanut oil in a large skillet and sear the veal on all sides (maximum one minute per side).
4. As soon as the meat is seared, immerse it into a bowl of ice water to cool it instantly. Pat dry.

Shiitakes

1. Sauté the shiitakes for a minute over high heat, then reduce the heat to low and add a few drops of soy sauce and lemon juice.
2. Cook slowly for 5 minutes longer.

Presentation

1. Cut the veal on the diagonal into 1.5 cm slices. It should be rare in the center.
2. Arrange about 5 slices per plate, then add the shiitakes.
3. Season with freshly ground pepper, a drizzle of virgin olive oil and a few drops of soy sauce and lime juice.