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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.
6
butter, as needed a dash of oil 6 grain-fed veal strip loins 3 large carrots, cut in sticks 1 celery 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

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

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • butter, as needed

  • a dash of oil
  • 6
    grain-fed veal strip loins
  • 3
    large carrots, cut in sticks
  • 1
    celery
  • 1
    medium leek, white part only cut in sticks

  • olive oil
  • 15
    coffee mushrooms, thinly sliced
    You might like:

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    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS 227 g

    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS 227 g

    2 For $5.00

    PRODUCT OF ONTARIO


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


    Flyer Deal  (1)
    BLUE DRAGON STIR FRY SAUCES

    BLUE DRAGON STIR FRY SAUCES

    $1.48 ea.

    140 ml SELECTED VARIETIES

  • 1 cup
    (250 mL)
    delicious brown veal stock
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    Flyer Deal  (1)
    SAVE $2.98 ON 2
    IMAGINE SOUP OR BROTH

    IMAGINE SOUP OR BROTH

    2 for $7.00

    500 ml, 1 L SELECTED VARIETIES OR 3.99 EA.

  • 2/3 cup
    (170 mL)
    cold butter, diced in 3/4 inch (1.5 cm) cubes
  • 2 tsp.
    (10 mL)
    turmeric
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

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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