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Candied-lemon strip loin veal steak https://www.metro.ca/userfiles/image/recipes/contre-filets-veau-citron-miel-4148.jpg PT30M PT1H00M PT1H35M
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.
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rind and juice of 1 lemon 1/2 cup (125 mL) water 2 Tbsp. (30 mL) honey 4x5 oz (4x150 g) grain-fed veal strip loin steaks 1 Tbsp. (15 mL) olive oil 1 Tbsp. (15 mL) butter 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
Candied-lemon strip loin veal steak

Candied-lemon strip loin veal steak

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  • Gluten-free
  • Lactose-free
4
servings
0:30
Preparation
1:00
COOKING
1:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • rind and juice of 1 lemon
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    LEMONS

    LEMONS

    2 for $5.00

    2 lb PRODUCT OF SOUTH AFRICA ORGANIC RASPBERRIES 170 G PRODUCT OF U.S.A. OR MEXICO CAULIFLOWER PRODUCT OF CANADA, CANADA NO. 1 GRADE


  • 1/2 cup
    (125 mL)
    water
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    PUMPKINS AND GOURDS VARNISHED BAG

    PUMPKINS AND GOURDS VARNISHED BAG

    2 for $10.00

    ASSORTED COLOURS AND VARIETIES OR $5.99 ea.


  • 2 Tbsp.
    (30 mL)
    honey
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    SELECTION HONEY

    SELECTION HONEY

    $7.99 ea.

    1 kg


  • 4x5 oz
    (4x150 g)
    grain-fed veal strip loin steaks
  • 1 Tbsp.
    (15 mL)
    olive oil
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    SAVE $3.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    butter
  • 1 cup
    (250 mL)
    demi-glace (or beef consommé)
  • 1
    tomato, diced
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    SEEDLESS CUCUMBERS

    SEEDLESS CUCUMBERS

    $1.99 ea. or /lb

    PRODUCT OF ONTARIO, CANADA No. 1 GRADE, 1.99 EA. TOMATOES ON THE VINE PRODUCT OF ONTARIO, 1.99/lb, 4.39/kg


    GRAPE TOMATOES

    GRAPE TOMATOES

    $2.99 ea.

    283 g PRODUCT OF ONTARIO


  • 1/4 cup
    (60 mL)
    fresh basil, shredded

  • Salt and freshly ground pepper to taste
Imprimer ma sélection

Preparation

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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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