Grain-Fed Veal Pavé Steaks with Shiitake Mushrooms, Baby spinach and melted Ste-Marguerite Goat Cheese, à la Saint-Amour
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 20 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Metro |
Recipe ingredients
- 6 grain-fed veal pavé steaks
- Butter and olive oil, as needed
- Freshly ground salt and pepper
- 7 oz (200 g) shiitake mushrooms
- 7 oz (200 g) Ste-Marguerite goat cheese
- 2 oz (50 g) baby spinach
Preparation
Preheat oven to 180°C (350°F). Brown the pave steaks quickly in butter and season. Set aside on baking sheet.
Remove stems on mushrooms and sauté in olive oil. Season and set aside applying pressure to flatten them.
Cut cheese into pieces the same size as the pavé steak. Place a few spinach leaves, the mushrooms, and a slice of cheese on the veal. Season with pepper and bake in oven for 6 minutes until the cheese has melted over the veal. The veal should be medium rare.
Transfer the cooking juices to a skillet. Add a little water and thicken with a small knob of butter.
Arrange the veal on a hot plate and pour the juices over meat.
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
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- Blanquette of Grain-Fed Veal with Dill, à la Boris Bistro
Veal Steaks, Mushrooms and Spinach
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