Veal Steaks with Porcini Sauce, Potato Puree, and Garlic Broccoli

Place dried porcini mushrooms in a small bowl and pour the hot water over them. Let soak undisturbed to rehydrate.

Place the peeled and cubed potatoes into a medium saucepan, cover with cold water by an inch, add salt, and bring to a boil. Cook until thoroughly tender.

Carefully remove the hydrated porcini from the liquid. Strain the soaking liquid through a fine mesh sieve into a clean container, discarding the last few drops which may contain grit. Roughly chop the mushrooms and set aside.

Drain the cooked potatoes and pass them immediately through a potato ricer back into the warm saucepan.

Gently fold the cold cubed butter, warm heavy cream, and warm milk into the riced potatoes until the mixture is smooth and velvety. Season with salt, cover, and keep warm.

Bring a pot of salted water to a rapid boil. Drop the broccoli florets into the water and cook briefly until bright green. Drain and rinse under cold water to stop the cooking process.

Pat the veal steaks thoroughly dry with paper towels. Season generously on both sides with salt and freshly ground black pepper.

Heat olive oil in a large skillet over medium-high heat. Add the veal steaks and sear until a deep brown crust forms on both sides, aiming for an internal temperature of 60 degrees C or 140 degrees F for medium.

Transfer the cooked veal steaks to a warm plate and tent loosely with aluminum foil to rest while you prepare the sauce.

In the same large skillet used for the veal, add the minced shallot, minced garlic, and chopped porcini mushrooms. Cook over medium heat until the shallots are translucent.

Pour the dry white wine into the skillet, using a wooden spoon to scrape up the caramelized browned bits from the bottom of the pan. Cook until the wine has almost completely evaporated.

Pour the reserved porcini soaking liquid and the veal stock into the skillet. Bring to a boil and let it bubble rapidly until the liquid volume is reduced by half.

Lower the heat and stir in the heavy cream. Let the sauce simmer gently until it is thick enough to coat the back of a spoon. Remove from heat and swirl in the cold butter until glossy.

In a separate saute pan, melt butter with olive oil over medium heat. Add the sliced garlic and cook briefly until fragrant, then toss in the blanched broccoli to heat through completely.

Spoon a generous mound of the potato puree onto each warmed plate. Place a rested veal steak beside the potatoes, spoon the warm porcini sauce over the meat, and arrange the garlic broccoli alongside.