Quebec Grain-Fed Veal Frenched rib chops with strawberry mistelle (Mistelle de fraises de la Ferme Guy Rivest)

Type of cut: chops

Yield: 4 servings

Degree of difficulty: chef

Preparation: 15 minutes

Cooking: 15 minutes

Cooking method: grilling




  • 4 Quebec Grain-Fed Veal Frenched rib chops
  • Salt and freshly ground black pepper
  • 15 ml (1 tbsp) butter
  • 15 ml (1 tbsp) olive oil
  • 800 ml (3 cups) brunoise
  • 250 ml (1 cup) cooked barley or bulgur
  • 15 ml (1 tbsp) butter
  • 15 ml (1 tbsp) green peppercorns
  • 30 ml (2 tbsp) shallots, finely chopped
  • 125 ml (1/2 cup) strawberry mistelle (Mistelle de fraise, Ferme Guy Rivest)
  • 180 ml (3/4 cup) demi-glace sauce
  • 4 – 6 fresh Quebec strawberries, when available


  1. Preheat oven to 175°C (350°F).
  2. Season the veal chops. Heat the butter in a skillet and sauté the chops 2 minutes on each side. Transfer to the oven and cook for about 10 minutes, until a thermometer registers 65°C (150°F) in the middle of the meat.
  3. Meanwhile, heat the olive oil in a skillet and sauté the brunoise for about 8 minutes. Add the barley or bulgur. Set aside and keep warm.
  4. To prepare the sauce, melt the butter in a skillet, add the green peppercorns and shallots and then sweat the shallots. Deglaze the pan with the mistelle and add the demi-glace sauce. Simmer for 2 minutes.
  5. To serve, place the veal chop on a bed of brunoise and nap with sauce. Decorate with strawberries. 

Note: Veal Frenched rib chop may be substituted for veal T-bone steak.

Wine pairing

© Société des alcools du Québec, Montréal, 2007, 2011


Recipe provided by François Pellerin.