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Grilled Grain-Fed Veal Bavette Steak with Summer Vegetables, à la Casino de Montréal https://www.metro.ca/userfiles/image/recipes/Bavette-Veau-grain-Quebec-grillee-ses-legumes-estivaux-Casino-Montreal-4537.jpg PT45M PT30M PT25H15M
Marinate the grain-fed veal for 24 hours.Home-made polentaHeat the water with the butter, salt and pepper. Bring to boil.Add semolina stir and cook as indicated on the package.Add the rest of the ingredients, mix well and pour the mixture into a rectangular mould.Let cool in fridge.To serve, cut the polenta into slices and sauté in butter until nicely browned.Summer vegetablesCut vegetables into wedges. Blanch and sauté in butter. Set aside.Veal bavetteGrill and pan fry the grain-fed veal steaks, about 5 minutes on each side, depending on the thickness of the meat. The meat should remain very pink. Cut the steaks across the grain.Fan the steak on serving plates and sprinkle on some of the previously heated veal stock. Garnish with rosemary and thyme.
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4 grain-fed veal bavette (skirt) steaks 1/4 cup (60 mL) 1 branch of rosemary 1 thyme
Grilled Grain-Fed Veal Bavette Steak with Summer Vegetables, à la Casino de Montréal

Grilled Grain-Fed Veal Bavette Steak with Summer Vegetables, à la Casino de Montréal

Rate this recipe
2 Votes
  • Gluten-free
4
servings
0:45
Preparation
0:30
COOKING
25:15
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 4
    grain-fed veal bavette (skirt) steaks
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  • 1/4 cup
    (60 mL)
    1 branch of rosemary
  • 1
    thyme
  • red wine


  • beauce salted herbs
  • 2
    cloves of garlic, crushed
  • 1
    bay leaf
  • home-made polenta

  • 4 cups
    (1 L)
    chicken broth
  • 2 Tbsp.
    (50 g)
    butter
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    454 g SALTED OR UNSALTED



  • freshly ground salt and pepper
  • 1 cup
    (250 mL)
    semolina
  • 1 cup
    (250 mL)
    dried tomatoes
  • 1 cup
    (250 mL)
    white mushrooms, sliced and sauteed in butter for a few minutes
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  • 1 cup
    (250 mL)
    hungarian ementhal cheese
  • 1/3 cup
    (80 mL)
    grated Parmesan cheese
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  • 1/4 cup
    (60 mL)
    green onions, chopped
  • 2 Tbsp.
    (30 mL)
    italian parsley, minced

  • sweet butter
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    454 g SALTED OR UNSALTED


  • summer vegetables


  • extra-thin green beans

  • yellow peppers
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  • red peppers
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  • cherry tomatoes
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  • yellow and green squash

  • red onions, finely sliced

  • green onions
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Preparation

Marinate the grain-fed veal for 24 hours.

Home-made polenta

Heat the water with the butter, salt and pepper. Bring to boil.

Add semolina stir and cook as indicated on the package.

Add the rest of the ingredients, mix well and pour the mixture into a rectangular mould.

Let cool in fridge.

To serve, cut the polenta into slices and sauté in butter until nicely browned.

Summer vegetables

Cut vegetables into wedges. Blanch and sauté in butter. Set aside.

Veal bavette

Grill and pan fry the grain-fed veal steaks, about 5 minutes on each side, depending on the thickness of the meat. The meat should remain very pink. Cut the steaks across the grain.

Fan the steak on serving plates and sprinkle on some of the previously heated veal stock. Garnish with rosemary and thyme.

Source : Metro

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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.

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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