Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Marinated Quebec Grain-Fed Veal Bavette (Skirt) Steak, à la Denise Cornellier https://www.metro.ca/userfiles/image/recipes/bavette-veau-marinee-denise-4536.jpg PT35M PT05M PT10H40M
Veal bavette In a large bowl, combine the Dijon mustard and soy sauce, then whisk in the olive oil. Place the meat and the marinade in a re-sealable plastic bag and marinate over night in the fridge. Pan fry the grain-fed veal steak to the desired doneness, about 5 minutes per side. The meat should be very pink inside for it to retain its tenderness. Slice the steak in 3 to 5 mm strips against the grain. Serve at room temperature with the following sauces. Shallot sauce Combine the shallots, vinegar and mustard in a blender. Slowly whisk in the virgin olive oil in a fine stream. Season and set aside in refrigerator. Tartare Sauce Combine all the ingredients in a bowl. Season with salt and pepper, cover and refrigerate for at least one hour prior to serving. Tomato and Basil Salsa Peal, seed and dice the tomatoes. Gently mix all the ingredients together in a large bowl. Season. Cover and refrigerate for 2 to 3 hours.
6
Marinated Quebec Grain-Fed Veal Bavette (Skirt) Steak, à la Denise Cornellier

Marinated Quebec Grain-Fed Veal Bavette (Skirt) Steak, à la Denise Cornellier

Rate this recipe
0 Vote
  • Gluten-free
  • Lactose-free
6
servings
0:35
Preparation
0:05
COOKING
10:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4 Tbsp.
    (60 mL)
    Dijon mustard
  • 4 Tbsp.
    (60 mL)
    soy sauce
  • 3/4 cup
    (190 mL)
    extra virgin olive oil
  • 6
    grain-fed veal bavette (skirt) steaks
  • 1/2 cup
    (125 mL)
    minced shallots
  • 1/3 cup
    (80 mL)
    seasoned rice vinegar
  • 1 tsp.
    (5 mL)
    Dijon mustard
  • 3 Tbsp.
    (50 mL)
    virgin olive oil
  • 1/2 cup
    (125 mL)
    mayonnaise
    You might like:

    Flyer Deal  (1)
    HEINZ KETCHUP

    HEINZ KETCHUP

    $2.99 ea.

    SELECTED SIZES SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    pickles, chopped
  • 4 tsp.
    (20 mL)
    green onions, chopped
  • 1 tsp.
    (5 mL)
    capers, chopped
  • 1 tsp.
    (5 mL)
    parsley, chopped
  • 1 tsp.
    (5 mL)
    lemon juice
  • 1 tsp.
    (5 mL)
    Dijon mustard
  • 1/2 tsp.
    (2 mL)
    dried tarragon
  • 1/2 tsp.
    (2 mL)
    Worcestershire sauce
  • 1/4 tsp.
    (1 mL)
    Tabasco
  • 1 lb
    (500 g)
    tomatoes
    You might like:

    Flyer Deals  (2)
    CAMPARI TOMATOES

    CAMPARI TOMATOES

    $3.99 ea.

    1 lb PRODUCT OF MEXICO

    EXTRA LARGE BEEFSTEAK TOMATOES

    EXTRA LARGE BEEFSTEAK TOMATOES

    $1.99 /lb

    PRODUCT OF MEXICO 4.39/kg

  • 3/4 cup
    (190 mL)
    fresh basil
  • 3 Tbsp.
    (45 mL)
    lime juice
  • 1
    clove of garlic
  • 1/2 tsp.
    (2 mL)
    cumin
  • 1/2 tsp.
    (2 mL)
    Tabasco

  • sugar
Imprimer ma sélection

Preparation

Veal bavette

In a large bowl, combine the Dijon mustard and soy sauce, then whisk in the olive oil.

Place the meat and the marinade in a re-sealable plastic bag and marinate over night in the fridge.

Pan fry the grain-fed veal steak to the desired doneness, about 5 minutes per side. The meat should be very pink inside for it to retain its tenderness. Slice the steak in 3 to 5 mm strips against the grain. Serve at room temperature with the following sauces.

Shallot sauce

Combine the shallots, vinegar and mustard in a blender. Slowly whisk in the virgin olive oil in a fine stream. Season and set aside in refrigerator.

Tartare Sauce

Combine all the ingredients in a bowl. Season with salt and pepper, cover and refrigerate for at least one hour prior to serving.

Tomato and Basil Salsa

Peal, seed and dice the tomatoes. Gently mix all the ingredients together in a large bowl. Season. Cover and refrigerate for 2 to 3 hours.

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.

Error

Sorry, an error has occurred. Please refresh the page.