Quebec Grain-Fed Veal Ribs, with Almond and curry sauce and sautéed Chanterelle Mushrooms
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 35 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Féd. des producteurs de bovins du Québec |
Recipe ingredients
- Sunflower oil, as needed
- 6 grain-fed veal ribs
- Sautéed Chanterelle Mushrooms
- 3 Tbsp. (45 mL) butter
- 24 medium Chanterelle mushrooms
- Almond and Curry Sauce
- 6 shallots, minced
- 1 Tbsp. (15 mL) curry powder
- 1 cup (250 ml) slivered almonds
- 3/4 cup (180 mL) dry white wine
- 2/3 cup (160 mL) 35% cream
- Salt and pepper to taste
Preparation
Oven temperature: 180°C (350°F)
Heat 30 ml (2 Tbsp.) oil in a large skillet. Place ribs in skillet and brown 2 minutes per side. Transfer ribs to a large rectangular pan. Bake for 10 to 15 minutes, until meat is pink in centre.
Meanwhile, drain fat from skillet. Return skillet to high heat with 45 ml (3 Tbsp.) butter. Add chanterelles and sauté until tender and browned, about 6 minutes. Turn heat off and reserve.
Heat 30 ml (2 Tbsp.) oil in medium saucepan over medium-high heat. Add shallots, curry powder and almonds and cook for 2 minutes. Add white wine and reduce by half. Add cream and cook 5 more minutes. Season with salt and pepper.
Place veal ribs on serving plates. Spoon Chanterelle mushrooms along side. Coat with almond and curry sauce. Serve with jasmine rice and fried spinach.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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