Mexican-Style Roasted Quebec Grain-Fed Veal T-Bone Steaks (Loin Chops)

Type of cut: steaks and filets, chops

Yield: 4 servings

Degree of difficulty: easy

Preparation: 20 minutes

Cooking: 25 miutes

Cooking method: grilling/BBQ




  • 4 Quebec Grain-Fed Veal T-Bone steaks or loin chops, 300 g (10 oz) each
  • 15 ml (1 tbsp) olive oil
  • 250 ml (1 cup) canned pearl onions
  • 30 ml (2 tbsp) ketchup
  • 250 ml (1 cup) veal stock or poultry broth
  • 250 ml (1 cup) canned lima beans
  • 15 ml (1 tbsp) chili seasoning
  • 5 ml (1 tsp) dried marjoram
  • 2 ml (1/2 tsp) crushed peppers
  • Salt and ground pepper to taste
  • 60 g (2 oz) precooked bacon finely cut


  1. In a frying pan, heat oil on medium-low and sauté the pearl onions for 10 minutes stirring occasionally to prevent them from sticking. Add ketchup, veal stock, lima beans, spices, salt and pepper. Bring to a boil and let reduce for 5 minutes until the sauce has thickened slightly. Add bacon and keep warm.
  2. Preheat barbecue on high.
  3. Sear both sides of the grain-fed veal steaks.
  4. Finish cooking on upper rack or lower heat of the barbecue.
  5. Ideal cooking is completed when the inner temperature of the meat reaches 64°C (147°F) or when the meat begins to shrink in volume and when juices rise to the surface.
  6. Remove steaks from heat, cover lightly with aluminium foil and let sit for a few minutes according to the size of the piece of meat. The heat will spread and the centre of the meat should reach 66°C (150°F).
  7. Serve the grain-fed veal steaks with the sauce and a simple chayote salad with lemon juice seasoning.

Wine pairing

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