Type of cut: steaks and filets
Yield: 4 servings
Degree of difficulty: average
Preparation: 30 minutes
Cooking: 20 minutes
Cooking method: stir frying
- 1 kg (2 lb) Quebec Grain-Fed Veal filet, one single piece
- Butter or olive oil in sufficient quantity
- Salt and pepper to taste
Mustard and apple sauce
- 125 ml (1/2 cup) dry white wine
- 2 large red onions, thinly sliced
- 2 Granny Smith apples, peeled, cored and cut in thin slices
- 60 ml (1/4 cup) honey
- 80 ml (1/3 cup) apple cider vinegar
- 125 ml (1/2 cup) 35% cream
- 80 ml (1/3 cup) whole grain mustard
- Preheat oven to 120°C (250°F) or 175°C (350°F), according to the time you have for cooking.
- Season the grain-fed veal filet to taste.
- In a frying pan, on high, heat butter or oil.
- When the butter is no longer sizzling or when the oil is beginning to separate, brown the veal filet on both sides.
- Remove the meat from the frying pan and place on a grill in a roasting pan.
- 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.
- Remove the filet 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).
- Meanwhile, deglaze the frying pan with the white wine, put through a strainer and set aside to make the sauce.
- In the same frying pan, on medium, heat olive oil and brown onions for 3 minutes.
- Add apples and sauté for 5 minutes.
- Pour in the honey and caramelize for a few minutes.
- Deglaze with the cider vinegar and reduce by half.
- Add the reserved liquid, 35% cream and mustard. Bring to a boil and simmer until desired consistency.
- Slice the grain-fed veal filet, place the slices on warm plates and serve with the apples, cover with the sauce and serve with risotto.