Quebec Grain-Fed Veal Pavés Steak with Le Valentin Strawberry/Raspberry Mistelle on a Bed of Portobello Mushrooms

Type of cut: pavés, steaks and filets

Yield: 4 servings

Degree of difficulty: chef

Preparation: 25 minutes

Cooking: 10 minutes

Cooking method: stir frying

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VDGQ-icon-imprimer

Ingredients

  • 30 ml (2 tbsp) olive oil
  • 4 Quebec Grain-Fed Veal striploin pavé steaks
  • 15 ml (1 tbsp) herbes de Provence
  • 15 ml (1 tbsp) olive oil
  • 6 medium portobello mushrooms, sliced
  • 1 yellow pepper, cut into strips
  • 1 red pepper, cut into strips
  • 1 green pepper, cut into strips
  • 160 ml (2/3 cup) strawberry/raspberry mistelle (mistelle de fraises et framboises, Le Valentin)
  • 15 ml (1 tbsp) white vinegar
  • Garlic cloves, unpeeled
  • 15 ml (1 tbsp) olive oil
  • Pine nuts (for decoration)
  • Raspberries (for decoration) 

Preparation

  1. Heat 30 ml (2 tbsp) olive oil in a skillet. Dust the steaks with herbes de Provence and grill the meat for about 2 minutes on each side, making sure that the meat is still pink in the middle. Set aside and keep warm.
  2. Heat 15 ml (1 tbsp) olive oil in the same skillet and sauté the mushrooms for about 1 minute, then add the peppers. Sauté for a further 2 minutes then set aside. Deglaze the pan with Le Valentin and vinegar and reduce. Set aside.
  3. Heat 15 ml (1 tbsp) olive oil in another skillet and roast the garlic for a few minutes.
  4. To serve, place the mushrooms and peppers on the plates and arrange the veal on top. Nap with sauce. Serve accompanied by bulgur with raisins.
  5. Decorate the plates with the roast garlic, pine nuts and a few raspberries.

Wine pairing

VDGQ-accord-vin-SAQ-aromatic-and-supple-red-wine
© Société des alcools du Québec, Montréal, 2007, 2011
VDGQ-icone-chef Recipe provided by Patrick Vesnoc.