Quebec Grain-Fed Veal Pavé Steaks with Shiitake Mushrooms, Baby Spinach and Melted Ste-Marguerite Goat Cheese, à la Saint-Amour

Type of cut: pavés

Yield: 6 servings

Degree of difficulty: chef

Preparation: 15 minutes

Cooking: 10 minutes

Cooking method: stir frying




  • 6 Quebec Grain-Fed Veal pavé steaks*
  • Butter and olive oil, as needed
  • Freshly ground salt and pepper
  • 200 g (7 oz) shiitake mushrooms
  • 200 g (7 oz) Ste-Marguerite goat cheese
  • 50 g (2 oz) baby spinach

* A pavé steak is a thick piece of prime steak.


  1. Preheat oven to 180°C (350°F). Brown the pavé steaks quickly in butter and season. Set aside on baking sheet.
  2. Remove stems on mushrooms and sauté in olive oil. Season and set aside applying pressure to flatten them.
  3. Cut cheese into pieces the same size as the pavé steak. Place a few spinach leaves, the mushrooms, and a slice of cheese on the veal. Season with pepper and bake in oven for 6 minutes until the cheese has melted over the veal. The veal should be medium rare.
  4. Transfer the cooking juices to a skillet. Add a little water and thicken with a small knob of butter.
  5. Arrange the veal on a hot plate and pour the juices over meat. Serve with fresh pasta.

Wine pairing

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

Recipe provided by Jean-Luc Boulay.