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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

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

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • veal bavette

  • 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
  • shallot sauce

  • 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

  • Salt and pepper
  • tartare sauce

  • 1/2 cup
    (125 mL)
    mayonnaise
  • 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

  • salt and pepper
  • tomato and basil salsa

  • 1 lb
    (500 g)
    tomatoes
  • 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

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Beer and meal pairing

Robust & malty

Robust & malty

Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.

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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