Quebec Grain-Fed Veal Striploin Pavé Steaks with Small Dish of Pearled Onions and Currants

Type of cut: pavés steaks, steaks and filets

Yield: 4 servings

Degree of difficulty: average

Preparation: 30 minutes

Cooking: 15 minutes

Cooking method: stir frying




  • 4 Quebec Grain-Fed Veal striploin pavé steaks
  • Salt and ground pepper to taste
  • Butter or oil in sufficient quantity
  • 60 ml (1/4 cup) Banyuls or Madera wine
  • 300 ml (1 1/4 cup) veal stock
  • 5 ml (1 tsp) corn starch diluted in water or white roux
Small dish of pearled onions with currants
  • 250 ml (1 cup) boiling water
  • 80 ml (1/3 cup) currants
  • 250 ml (1 cup) small pearled onions, canned
  • 15 ml (1 tbsp) butter
  • 20 ml (4 tsp) white sugar
  • 125 ml (1/2 cup) chicken stock
  • 1 Laurel leaf
  • 5 ml (1 tsp) fresh thyme


Small dish preparation
  1. Cover currants with boiling water and soak for 10 minutes. Drain.
  2. In a small saucepan, mix onions, butter, sugar, stock and laurel. Cook for 10 minutes on medium heat.
  3. Add drained currants and thyme and reduce on medium heat until almost all liquid is evaporated. The onions will have a nice golden colour.
  4. Salt and pepper to taste. Turn the heat off and set aside.
Cooking the pavé steaks
  1. Preheat oven to 120°C (250°F) or 175°C (350°F), according to the time you have for cooking.
  2. Season the grain-fed veal pavé steaks 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 is beginning to separate, brown the veal pavé steaks on both sides.
  5. Remove the meat 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 decrease in size and meat juices will appear on the surface.
  7. Remove the pavé steaks from the oven, cover lightly with aluminium foil and set aside for a few minutes. The heat will spread and the centre of the meat should reach 66°C (150°F).
  8. Meanwhile, deglaze the frying pan with the Banyuls or Madera wine and let the alcohol evaporate for a few minutes.
  9. Add veal stock, bring to a boil and thicken with corn starch or white roux.
  10. Simmer until desired consistency while whisking occasionally.
  11. Place the grain-fed veal pavé steaks on warm plates, cover with sauce and serve with the onion dish and vegetables of your choice.

Wine pairing

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