Grilled Quebec Grain-Fed Veal Filets with Rum and Five Peppercorn Butter

Type of cut: steaks and filets

Yield: 4 servings

Degree of difficulty: easy

Preparation: 15 minutes

Cooking: 10 minutes

Cooking method: grilling/BBQ




  • 700 g (1 1/2 lb) Quebec Grain-Fed Veal filet
  • Salt and ground black pepper
  • 15 ml (1 tbsp) curcuma
Rum and five peppercorn butter
  • 125 ml (1/2 cup) soft butter
  • 15 ml (1 tbsp) coarsely ground five peppercorns
  • 45 ml (3 tbsp) dark rum
  • 5 ml (1 tsp) ground thyme
  • Salt to taste


  1. Place all rum butter ingredients in small bowl and mix well.
  2. When the butter is well mixed, place it on a sheet of waxed paper, shape it in a long tube and place in the refrigerator for a few hours.
  3. Preheat barbecue on high.
  4. Salt and pepper the grain-fed veal filets and sprinkle with curcuma.
  5. Sear both sides of the veal filets.
  6. Finish cooking on upper rack or lower heat of the barbecue.
  7. Ideal cooking is completed when the inner temperature of the meat reaches 64°C (147°F) or when the meat begins to shrink in volume and when juices rise to the surface.
  8. Remove filets from heat, cover lightly with aluminium foil and let sit for a few minutes according to the size of the piece of meat. The heat will spread and the centre of the meat should reach 66°C (150°F).
  9. Slice the filets into medallions and place them on large plates.
  10. Place two balls of rum and five peppercorn butter on each portion of grain-fed veal filet and serve with beans and a tomato salad.

Wine pairing

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