Marinated Quebec Grain-Fed Veal Bavette (Skirt) Steak, à la Denise Cornellier
| Preparation: | 35 min |
| Marinating/Waiting: | 10 h |
| Cooking: | 5 min |
| Total: | 10 h 40 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Féd. des producteurs de bovins du Québec |
Recipe ingredients
- Veal bavette
- 4 Tbsp.(60 mL) Dijon mustard
- 4 Tbsp. (60 mL) soy sauce
- 3/4 cup (200 mL) extra virgin olive oil
- 6 grain-fed veal bavette (skirt) steaks
- Shallot sauce
- 1/2 cup (125 mL) minced shallots
- 1/3 cup (75 mL) seasoned rice vinegar
- 5 mL (1 tsp.) Dijon mustard
- 3 Tbsp. (50 mL) virgin olive oil
- A pinch of salt and pepper
- Tartare Sauce
- 1/2 cup (125 mL) mayonnaise
- 2 Tbsp. (30 mL) pickles, chopped
- 4 tsp. (20 mL) green onions, chopped
- 1 tsp. (5 mL) capers, chopped
- 1 tsp. (5 mL) parsley, chopped
- 1 tsp. (5 mL) lemon juice
- 1 tsp. (5 mL) Dijon mustard
- 1/2 tsp. (2 mL) dried tarragon
- 1/2 tsp. (2 mL) Worcestershire sauce
- 1/4 tsp. (1 mL) () Tabasco
- Salt and pepper
- Tomato and Basil Salsa
- 1 lb (500 g) tomatoes
- 3/4 cup (100 mL) fresh basil, minced
- 3 Tbsp. (45 mL) lime juice
- 1 clove of garlic, finely chopped
- 1/2 tsp. (2 mL) ground cumin
- 1/2 tsp. (2 mL) Tabasco
- A pinch of sugar
Preparation
Veal bavette
In a large bowl, combine the Dijon mustard and soy sauce, then whisk in the olive oil.
Place the meat and the marinade in a re-sealable plastic bag and marinate over night in the fridge.
Pan fry the grain-fed veal steak to the desired doneness, about 5 minutes per side. The meat should be very pink inside for it to retain its tenderness. Slice the steak in 3 to 5 mm strips against the grain. Serve at room temperature with the following sauces.
Shallot sauce
Combine the shallots, vinegar and mustard in a blender. Slowly whisk in the virgin olive oil in a fine stream. Season and set aside in refrigerator.
Tartare Sauce
Combine all the ingredients in a bowl. Season with salt and pepper, cover and refrigerate for at least one hour prior to serving.
Tomato and Basil Salsa
Peal, seed and dice the tomatoes. Gently mix all the ingredients together in a large bowl. Season. Cover and refrigerate for 2 to 3 hours.
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!
Recipe suggestions
- Grain-fed veal cheeks and sweetbreads, purée of parsley root and Maitake mushrooms, à la Mitoyen
- Grain-fed veal sweetbreads braised in Domaine Pinacle ice cider, à la St-Amour Inn
- Grilled Grain-Fed Veal Bavette Steak with Summer Vegetables, à la Casino de Montréal
- Paillard of Quebec Grain-Fed Veal, Endive Salad and Pear and Ginger Chutney
- Grain-Fed Veal Pavé Steaks with Shiitake Mushrooms, Baby spinach and melted Ste-Marguerite Goat Cheese, à la Saint-Amour
- Quebec grain-fed veal rib eye steak, with pearl onions and raisins
- Grain-Fed Veal Tenderloin à la Rossini, with Fresh Tagliatelle and morel mushroom sauce, from Montreal's Europa Restaurant
- Grain-Fed Veal Shank à la Parra
- Blanquette of Grain-Fed Veal with Dill, à la Boris Bistro
- Vitello tonnato with Quebec grain-fed veal
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