Portobello Mushrooms Quebec Grain-Fed Veal Paupiettes

Type of cut: cutlets

Yield: 4 servings

Degree of difficulty: average

Preparation: 20 minutes

Cooking: 15 minutes

Cooking method: stir frying

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Ingredients

  • 4 Quebec Grain-Fed Veal cutlets, 150 g (5 oz) each
  • Salt and ground pepper to taste
  • Butter or oil in sufficient quantity
Sauce
  • 125 ml (1/2 cup) unsweetened apple juice
  • 125 ml (1/2 cup) prepared concentrated demi-glace sauce
  • 15 ml (1 tbsp) fresh rosemary or 5 ml (1 tsp) dried rosemary
Stuffing
  • 15 ml (1 tbsp) butter
  • 1 clove of garlic, chopped
  • 300 g (10 oz) Portobello mushrooms, diced 1 cm (1/2 in.) pieces (approximately 3 mushrooms)
  • Salt and ground pepper to taste
  • 60 ml (1/4 cup) walnuts or roasted pistachios coarsely chopped
  • 15 ml (1 tbsp) orange zest

Preparation

Stuffing preparation
  1. In a frying pan, on high, heat butter and sauté all the stuffing ingredients beginning with the garlic and mushrooms.
  2. Allow to cool.
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).
Paupiette cooking
  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 apple juice. Then, add the demi-glace sauce and the rosemary.
  9. Reduce to the desired consistency.
  10. Cover the grain-fed veal paupiettes with sauce and serve on a bed of pasta garnished with lemon zest and a rosemary sprig.

Wine pairing

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