Quebec grain-fed veal rib eye steak, with pearl onions and raisins

Quebec grain-fed veal rib eye steak, with pearl onions and raisins
  • 6 servings
  • 0:45 Preparation
  • 0:25 Cooking
  • 1:17 Total Time


Add all
  • butter, as needed

  • sunflower oil, as needed

  • grain-fed veal rib eye steaks

  • 1/2 cup
    (125 mL)

    banyuls port or madera

  • 2 cups
    (500 mL)

    delicious brown veal stock

  • 1 Tbsp.
    (15 mL)

    cornstarch mixed with 2 tablespoon (30 ml) water

  • freshly ground salt and pepper to taste

  • hotpot of pearl onions and currants

  • 1 cup
    (250 mL)

    boiling water

  • 1/3 cup
    (80 mL)


  • 1 cup
    (250 mL)

    preserved pearl onions

  • 3 Tbsp.
    (45 mL)


  • 4 tsp.
    (20 mL)

    white sugar

  • 1/2 cup
    (125 mL)

    chicken broth

  • 1

    bay leaf

  • 1 tsp.
    (5 mL)

    fresh thyme


Soak the currants in the boiling water for 10 minutes. Drain.

In a small saucepan, combine the onions, butter, sugar, stock and bay leaf. Cook on medium heat for 10 minutes. Add the drained currants and thyme. Reduce over medium heat until the liquid has almost completely evaporated. The onions will become nicely golden. Season with salt and pepper. Turn off the heat and reserve the mixture.

Heat 30 ml (2 Tbsp.) butter and a dash of oil in a large saucepan over medium-high heat. Once the butter starts to foam, add the rib eye steaks. Cook about 3 minutes per side, depending on thickness, until the meat is pink, turning only once,. Transfer the rib eye steaks to a hot platter, cover with aluminum foil and let rest for 7 to 8 minutes in a very low oven.

Meanwhile, drain all the fat from the skillet and put the skillet back on medium-high heat. Add the Banyuls port or Madera and cook for 2 minutes. Add the veal stock and reduce by one quarter. Add the cornstarch mixture and cook for 3 minutes more.

Arrange the rib eye steaks on serving plates, with the sauce and some of the pearl onions and currant hotpot. Serve with slices of sweet potato that have been sprayed with oil, sprinkled with thyme, rosemary and sea salt, and roasted in the oven until tender.

Source: Féd. des producteurs de bovins du Québec

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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