BBQ Quebec Milk-Fed Veal Rib Chop with Citrus and Olive Oil Sauce

BBQ Quebec Milk-Fed Veal Rib Chop with Citrus and Olive Oil Sauce
  • 4 servings
  • 0:20 Preparation
  • 0:10 Cooking
  • 0:30 Total Time

Ingredients

Add all
  • 4*10

    Quebec Milk-Fed veal chops

  • A sufficient amount of extra virgin olive oil

  • citrus and olive oil sauce

  • 0.500

    lemon

  • 2

    oranges

  • 1

    pink grapefruit

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 2

    dried shallots, finely chopped

  • 1 Tbsp.
    (15 mL)

    honey

  • 1 pinch

    of cayenne pepper

  • 1/3 cup
    (80 mL)

    extra virgin olive oil

  • Salt and pepper to taste

Preparation

Brush the veal chops with olive oil.

Place the chops on the barbecue (BBQ) grill over medium heat and grill for 5-7 minutes on each side.

Serve with citrus and olive oil sauce (see recipe below).

Citrus and olive oil sauce

Carefully peel citrus fruit and remove quarters by cutting between the membranes. Set aside.

Heat olive oil in a skillet and let shallots sweat for 2 minutes.

Add the honey and reserved fruit quarters.

Cook for 2-3 minutes and remove from heat.

Place in electric blender and purée.

Add Cayenne pepper.

Slowly pour in the rest of the olive oil, while operating the blender; the sauce will be smooth and unctuous.

Salt and pepper to taste.

Source: Veau de lait du Québec

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007