Quebec Grain-Fed Veal Paupiettes Stuffed with Mushrooms and Cognac

Type of cut: cutlets

Yield: 4 servings

Degree of difficulty: average

Preparation: 20 minutes

Cooking: 30 minutes

Cooking method: stir frying




  • 8 small Quebec Grain-Fed Veal cutlets, 60 to 70 g (2 to 2.5 oz) each
  • Salt and pepper
  • Butter or oil in sufficient quantity
  • Butter or oil in sufficient quantity
  • 1 medium onion, diced
  • 250 ml (1 cup) mushrooms, thinly sliced
  • 15 ml (1 tbsp) fresh parsley, chopped
  • 1 pinch dried thyme
  • 15 ml (1 tbsp) cognac or brandy
  • 1 beaten egg
  • 250 ml (1 cup) fine breadcrumbs
  • Salt and pepper
  • 30 ml (2 tbsp) cognac
  • 125 ml (1/2 cup) prepared concentrated veal stock
  • 250 ml (1 cup) prepared concentrated demi-glace sauce
  • 60 ml (1/4 cup) cream
  • Salt and pepper
  • 125 ml (1/2 cup) mushrooms sautéed in butter


Stuffing preparation
  1. In a frying pan, on high, sauté the onion and mushrooms in butter or oil.
  2. Add parsley, thyme and cognac and simmer for 1 to 2 minutes.
  3. Let cool slightly and then add egg, breadcrumbs, salt and pepper, and set aside.
Paupiette preparation
  1. Spread the stuffing evenly in the centre of each grain-fed veal cutlet.
  2. Fold the cutlets over the stuffing and tie to keep the stuffing inside. (You can give it an elongated or rounded shape).
Cooking the paupiettes
  1. Preheat oven between 120°C (250°F) and 175°C (350°F), according to the amount of time you have before serving.
  2. Season the grain-fed veal paupiettes to taste.
  3. In a frying pan, on high, heat butter or oil.
  4. When the butter is no longer sizzling or when the oil begins to separate, brown the paupiettes on all sides.
  5. Remove the paupiettes from the frying pan and place on a grill in a roasting pan.
  6. Finish cooking in the oven until internal temperature reaches 64°C (147°F). At this stage, the slower the cooking, the tenderer the meat will be. The piece of meat will begin to shrink in volume and the meat juices will appear on the surface.
  7. Remove the paupiettes from the oven, cover lightly with aluminium foil and set aside for a few minutes. The heat will spread and the inner temperature of the meat should reach 66°C (150°F).
  8. Meanwhile, prepare the sauce. Deglaze the frying pan with the cognac and veal stock. Then, add the demi-glace sauce and the cream.
  9. Reduce to the desired consistency and adjust seasoning.
  10. Add the mushrooms to the sauce 5 minutes before serving to warm them up.
  11. Place the grain-fed veal paupiettes on warm plates, cover with sauce and serve with seasonal vegetables.

Wine pairing

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