Quebec Grain-Fed Veal Strip Loin Steak with Candied Lemon and Honey

Type of cut: steaks and filets

Yield: 4 servings

Degree of difficulty: easy

Preparation: 35 minutes

Cooking: 30 minutes

Cooking method: stir frying




  • 4 Quebec Grain-Fed Veal strip loin steaks, 150 g (5 oz) each
  • 15 ml (1 tbsp) olive oil
  • 15 ml (1 tbsp) butter
  • 250 ml (1 cup) demi-glace sauce
  • 1 tomato, diced
  • 60 ml (1/4 cup) basil chiffonnade
  • Salt and freshly ground pepper 
Lemon sauce
  • 2 lemons
  • 125 ml (1 cup) water
  • 60 ml (1/4 cup) honey


  1. With a zester or very sharp knife, zest the lemons and boil the zest in 125 ml (1/2 cup) water. Drain and cool quickly in cold water.
  2. In the same casserole, cook the zest of lemon in the lemon juice and honey on low heat for about 20 minutes or until the mixture becomes syrupy. Set aside.
  3. In a large frying pan, cook the grain-fed veal steaks in the oil and butter on moderately high heat for about 3 minutes on each side, turning only once.
  4. Remove to a plate. Cover with aluminum foil and let rest for 5 minutes.
  5. Pour the lemon sauce and demi-glace sauce into the pan, bring to the boil and scrape the bottom of the pan with a wooden spoon to loosen the coagulated sauté juice.
  6. Add diced tomato and basil. Check seasoning.
  7. Pour the sauce onto the grain-fed veal steaks and serve with a green vegetable.

Wine pairing

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