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Vitello tonnato with Quebec grain-fed veal https://www.metro.ca/userfiles/image/recipes/Vitello-tonnato-Veau-grain-Quebec-4534.jpg PT40M PT50M PT7H30M
Oven temperature: 180°C (350°F).Heat about 3 Tbsp. (45 mL) butter and a dollop of oil in a large oven-proof pan. Brown the veal, a few minutes on each side. Place in oven for 50 minutes. The meat should be slightly pink inside. A meat thermometer should read 60 to 65°C (150°F) for medium-rare meat. Remove roast from the oven, let cool to room temperature, then refrigerate from 6 to 24 hours. Carve meat into very thin slices prior to serving.Tuna sauceCrush the garlic with a mortar and pestle. Place the crushed garlic in a bowl, and add the tuna, egg yolks, mustard, salt and pepper. Blend with a whisk. Dribble the olive oil in a fine stream into the mixture, whisking vigorously until the tuna sauce starts to thicken. Whisk in the lemon juice to soften the sauce, which should have the consistency of a very thick mayonnaise. Adjust consistency by adding lemon juice. Set aside in fridge until ready to serve.MesclunJust prior to serving, combine and toss all the mesclun salad ingredients except the oil. Add oil, and toss again. Place a mound of the mesclun salad on each plate.Roll up slices of the veal into cones and arrange on serving plates. Spoon on a portion of tuna sauce and serve.
6
4 1 4 4
butter, as needed sunflower oil, as needed 3 1/2 lb (1 1/2 kg) leg of grain-fed veal roast tuna sauce 2 cloves of garlic, finely chopped 1/2 cup (125 mL) light tuna in oil, drained and flaked 2 egg yolks 1 tsp. (5 mL) strong mustard Salt and pepper to taste 1 1/2 cup (375 mL) olive oil 1 to 2 tsp. (15 to 30 ml) fresh lemon juice 6 mesclun salad greens red onion, thinly sliced, to taste Salt and pepper to taste 3 Tbsp. (45 mL) balsamic vinegar 1/2 cup (125 mL) olive oil
Vitello tonnato with Quebec grain-fed veal

Vitello tonnato with Quebec grain-fed veal

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  • Gluten-free
  • Lactose-free
6
servings
0:40
Preparation
0:50
COOKING
7:30
TOTAL TIME

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Ingredients

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  • butter, as needed
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    SAVE $2.96
    LACTANTIA BUTTER

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    $3.33 ea.

    SALTED OR UNSALTED, 454 g



  • sunflower oil, as needed
  • 3 1/2 lb
    (1 1/2 kg)
    leg of grain-fed veal roast

  • tuna sauce
  • 2
    cloves of garlic, finely chopped
  • 1/2 cup
    (125 mL)
    light tuna in oil, drained and flaked
  • 2
    egg yolks
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    IRRESISTIBLES ORGANIC LARGE BROWN EGGS

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    12 un. OR MAPLE SYRUP SELECTED SIZES SELECTED VARIETIES


  • 1 tsp.
    (5 mL)
    strong mustard
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    FRENCH'S MUSTARD

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    $1.99 ea.

    400 ml SELECTED VARIETIES



  • Salt and pepper to taste
  • 1 1/2 cup
    (375 mL)
    olive oil
  • 1 to 2 tsp.
    (15 to 30 ml)
    fresh lemon juice
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    REALEMON LEMON JUICE

    REALEMON LEMON JUICE

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    945 ml


  • 6
    mesclun salad greens
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    ASPARAGUS

    ASPARAGUS

    $2.99 /lb or ea.

    PRODUCT OF MEXICO, No. 1 GRADE, 2.99/lb, 6.59/kg ROMAINE HEARTS 3 pk PRODUCT OF YUMA, ARIZONA, U.S.A., 2.99 EA.



  • red onion, thinly sliced, to taste
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    CARROTS OR YELLOW ONIONS

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



  • Salt and pepper to taste
  • 3 Tbsp.
    (45 mL)
    balsamic vinegar
  • 1/2 cup
    (125 mL)
    olive oil
Imprimer ma sélection

Preparation

Oven temperature: 180°C (350°F).

Heat about 3 Tbsp. (45 mL) butter and a dollop of oil in a large oven-proof pan. Brown the veal, a few minutes on each side. Place in oven for 50 minutes. The meat should be slightly pink inside. A meat thermometer should read 60 to 65°C (150°F) for medium-rare meat. Remove roast from the oven, let cool to room temperature, then refrigerate from 6 to 24 hours. Carve meat into very thin slices prior to serving.

Tuna sauce

Crush the garlic with a mortar and pestle. Place the crushed garlic in a bowl, and add the tuna, egg yolks, mustard, salt and pepper. Blend with a whisk. Dribble the olive oil in a fine stream into the mixture, whisking vigorously until the tuna sauce starts to thicken. Whisk in the lemon juice to soften the sauce, which should have the consistency of a very thick mayonnaise. Adjust consistency by adding lemon juice. Set aside in fridge until ready to serve.

Mesclun

Just prior to serving, combine and toss all the mesclun salad ingredients except the oil. Add oil, and toss again. Place a mound of the mesclun salad on each plate.

Roll up slices of the veal into cones and arrange on serving plates. Spoon on a portion of tuna sauce and serve.

Source : Féd. des producteurs de bovins du Québec

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