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Quebec Grain-Fed Veal Strip Loin with Small Roasted Vegetables, and Creamy Turmeric Sauce https://www.metro.ca/userfiles/image/recipes/contre-filet-veau-grain-legumes-curcuma-4584.jpg PT50M PT20M PT1H17M
Oven temperature: 180°C (350°F)Blanch the carrots, celery and leek separately, until they are still very crunchy. Heat about 2 Tbsp. (30 mL) butter in a large skillet over medium high heat. Add mushrooms and sauté for 5 minutes. Combine the vegetables in a rectangular gratin dish. Lightly season with salt and pepper. Add the thyme and pour in a dollop of olive oil. Mix well. The vegetables should all be lightly coated in oil. Bake in oven for 20 minutes.Heat about 2 Tbsp. (30 mL) butter and a dollop of oil in a large skillet over medium high heat. When the butter starts to foam, add the strip loins. Cook about 3 minutes on each side, depending on thickness of the meat, turning only once.The centre of the meat should be medium rare. Place strip loins on hot plate, cover with aluminum foil and let rest for 7 to 8 minutes in oven on lowest setting.Meanwhile, discard the fat in the skillet and put skillet back on medium heat. Add turmeric and heat 1 minute. Pour in veal stock and heat until it starts to simmer. Add diced butter, one piece at a time, continuing to whip the mixture after each addition until the butter is incorporated. Remove from heat, and season with salt and pepper. Add roasted vegetables and mix. The sauce should not reach the boil if ever it needs to be reheated.Arrange the strip loins on plates, adding roasted vegetables and sauce. Serve with pan-fried potatoes.
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butter, as needed a dash of oil 6 grain-fed veal strip loins roasted vegetables 3 large carrot, cut in sticks 1 stalk, celery, cut in sticks 1 medium leek, white part only cut in sticks olive oil 15 coffee mushrooms, thinly sliced salt and pepper 2 tsp. (10 mL) small sprigs of fresh thyme
Quebec Grain-Fed Veal Strip Loin with Small Roasted Vegetables, and Creamy Turmeric Sauce

Quebec Grain-Fed Veal Strip Loin with Small Roasted Vegetables, and Creamy Turmeric Sauce

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  • Gluten-free
6
servings
0:50
Preparation
0:20
COOKING
1:17
TOTAL TIME

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Ingredients

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  • butter, as needed
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    LACTANTIA BUTTER

    LACTANTIA BUTTER

    $3.33 ea.

    SALTED OR UNSALTED, 454 g



  • a dash of oil
  • 6
    grain-fed veal strip loins

  • roasted vegetables
  • 3
    large carrot, cut in sticks
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    CARROTS OR YELLOW ONIONS

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    $1.69 ea.

    2 lb, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE


  • 1
    stalk, celery, cut in sticks
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    ORGANIC CELERY

    ORGANIC CELERY

    $2.99 ea.

    PRODUCT OF U.S.A., NO. 1 GRADE OR PRODUCT OF MEXICO, NO. 1 GRADE


  • 1
    medium leek, white part only cut in sticks

  • olive oil
  • 15
    coffee mushrooms, thinly sliced
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    2 for $5.00

    227 g PRODUCT OF ONTARIO



  • salt and pepper
  • 2 tsp.
    (10 mL)
    small sprigs of fresh thyme
  • creamy turmeric sauce

  • 1 cup
    (250 mL)
    delicious brown veal stock
  • 2/3 cup
    (170 mL)
    cold butter, diced in 3/4 inch (1.5 cm) cubes
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    SAVE $2.96
    LACTANTIA BUTTER

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    $3.33 ea.

    SALTED OR UNSALTED, 454 g


  • 2 tsp.
    (10 mL)
    turmeric
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    CLUB HOUSE LA GRILLE OR ONE STEP SPICES

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    SELECTED SIZES SELECTED VARIETIES


Imprimer ma sélection

Preparation

Oven temperature: 180°C (350°F)

Blanch the carrots, celery and leek separately, until they are still very crunchy. Heat about 2 Tbsp. (30 mL) butter in a large skillet over medium high heat. Add mushrooms and sauté for 5 minutes. Combine the vegetables in a rectangular gratin dish. Lightly season with salt and pepper. Add the thyme and pour in a dollop of olive oil. Mix well. The vegetables should all be lightly coated in oil. Bake in oven for 20 minutes.

Heat about 2 Tbsp. (30 mL) butter and a dollop of oil in a large skillet over medium high heat. When the butter starts to foam, add the strip loins. Cook about 3 minutes on each side, depending on thickness of the meat, turning only once.

The centre of the meat should be medium rare. Place strip loins on hot plate, cover with aluminum foil and let rest for 7 to 8 minutes in oven on lowest setting.

Meanwhile, discard the fat in the skillet and put skillet back on medium heat. Add turmeric and heat 1 minute. Pour in veal stock and heat until it starts to simmer. Add diced butter, one piece at a time, continuing to whip the mixture after each addition until the butter is incorporated. Remove from heat, and season with salt and pepper. Add roasted vegetables and mix. The sauce should not reach the boil if ever it needs to be reheated.

Arrange the strip loins on plates, adding roasted vegetables and sauce. Serve with pan-fried potatoes.

Source : Féd. des producteurs de bovins du Québec

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Gluten-free recipes

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