Pan Seared Veal Rib Eyes with Prosciutto and Fontina

INGREDIENTS

• 1 cup beef stock, best quality
• 1/2 cup finely diced shallots
• 4 tablespoons olive oil, divided
• 1 tablespoon fresh thyme leaves
• 2 tablespoons butter
• 2 tablespoons chopped Italian flat-leaf parsley, for garnish
• 1/2 pound fontina, thinly sliced
• 4 (3/4 to 1-pound) veal rib eye steaks, bone in (1 1/2 to 2 pounds total weight)
• 1/4 pound prosciutto, thinly sliced (3 to 4 slices)
• 2 teaspoons kosher salt
• 2 teaspoons fresh cracked black pepper
• 2 tablespoons bacon fat