Candied-lemon strip loin veal steak

Candied-lemon strip loin veal steak
  • 4 servings
  • 0:30 Preparation
  • 1:00 Cooking
  • 1:35 Total Time


Add all
  • lemon sauce

  • rind and juice of 1 lemon

  • 1/2 cup
    (125 mL)


  • 2 Tbsp.
    (30 mL)


  • 4*5 oz
    (4*150 g)

    grain-fed veal strip loin steaks

  • 1 Tbsp.
    (15 mL)

    olive oil

  • 1 Tbsp.
    (15 mL)


  • 1 cup
    (250 mL)

    demi-glace (or beef consommé)

  • 1

    tomato, diced

  • 1/4 cup
    (60 mL)

    fresh basil, shredded

  • Salt and freshly ground pepper to taste


In a small pan, boil the lemon rind for 2 minutes. Drain and run under cold water. Return the rind to the pan, add the lemon juice and honey and cook on low for approximately 20 minutes until the lemon sauce thickens. Set aside.

In a large non-stick frying pan, sear the steaks in the oil and butter on medium-high for approximately 3 minutes per side. Remove from the frying pan, wrap in aluminum foil and set aside for 5 minutes.

Pour the reserved lemon sauce and demi-glace into the same frying pan. Scrape the bottom to fully incorporate the meat juices into the sauce. Increase the heat and bring to a boil. Reduce heat, add diced tomatoes and basil, then season. Place a steak on each plate, top with lemon sauce.

Source: Féd. des producteurs de bovins 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.

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