Whole Grain Mustard and Apple Quebec Grain-Fed Veal Filet

Type of cut: steaks and filets

Yield: 4 servings

Degree of difficulty: average

Preparation: 30 minutes

Cooking: 20 minutes

Cooking method: stir frying

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Ingredients

  • 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

Preparation

  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 filet 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 filet 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 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).
  8. Meanwhile, deglaze the frying pan with the white wine, put through a strainer and set aside to make the sauce.
Sauce preparation
  1. In the same frying pan, on medium, heat olive oil and brown onions for 3 minutes.
  2. Add apples and sauté for 5 minutes.
  3. Pour in the honey and caramelize for a few minutes.
  4. Deglaze with the cider vinegar and reduce by half.
  5. Add the reserved liquid, 35% cream and mustard. Bring to a boil and simmer until desired consistency.
  6. 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.

Wine pairing

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