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

Ingredients

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  • 4 Tbsp.
    (60 mL)
    Dijon mustard
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  • 4 Tbsp.
    (60 mL)
    soy sauce
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  • 3/4 cup
    (190 mL)
    extra virgin olive oil
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  • 6
    grain-fed veal bavette (skirt) steaks
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  • 1/2 cup
    (125 mL)
    minced shallots
  • 1/3 cup
    (80 mL)
    seasoned rice vinegar
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  • 1 tsp.
    (5 mL)
    Dijon mustard
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  • 3 Tbsp.
    (50 mL)
    virgin olive oil
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  • Salt and pepper
  • 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
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  • 1 tsp.
    (5 mL)
    parsley, chopped
  • 1 tsp.
    (5 mL)
    lemon juice
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  • 1 tsp.
    (5 mL)
    Dijon mustard
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  • 1/2 tsp.
    (2 mL)
    dried tarragon
  • 1/2 tsp.
    (2 mL)
    Worcestershire sauce
  • 1/4 tsp.
    (1 mL)
    Tabasco

  • salt and pepper
  • 1 lb
    (500 g)
    Tomato
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  • 3/4 cup
    (190 mL)
    fresh basil
  • 3 Tbsp.
    (45 mL)
    lime juice
  • 1
    clove of garlic
  • 1/2 tsp.
    (2 mL)
    cumin
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  • 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

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