Veal steak with mushrooms

Serves 2

2 x 250g rosé veal steaks, at room temperature 1 tbsp dried wild mushrooms 1 tbsp rapeseed oil sea salt and black pepper 10g butter 1 onion 1 garlic clove 150g chestnut and button mushrooms 100g smoked bacon lardons pinch of sugar 3 tbsp chopped flat-leaf parsley

Place the dried mushrooms in a small jug, add 200ml boiling water, then set aside. Heat a frying pan to very hot. Coat the veal steaks with half the oil and season with salt and pepper. Add the butter to the pan. Once it is melted add the veal steaks. Cook for 2 mins, then turn and cook for a further 2 mins. Seal the edges by picking up the steaks with tongs and turning them on their sides. Transfer to a baking tin and cover with tin foil to keep warm and rest. Finely chop the onion and garlic, then slice the fresh mushrooms. Return the pan to the heat and add the bacon. Fry for 2 mins until golden, then add the onion and garlic, cooking for 2 mins. Drain the wild mushrooms, retaining the stock, and add to the pan with the fresh mushrooms. Sauté for 3 mins, then add the stock. Bring to the boil, then add the sugar. Return the veal steaks to the pan, cover with a lid and simmer for 2 mins. Stir in the parsley and serve immediately, with the mushroom sauce spooned on top of the steaks.