Surprise Medallions of Quebec Grain-Fed Veal with Double-Cream Brie

Type of cut: medallions

Yield: 4 servings

Degree of difficulty: chef

Preparation: 20 minutes

Cooking: 40 minutes

Cooking method: stir frying




  • 4 Quebec Grain-Fed Veal medallions (from leg) approx. 125 g (1/4 lb) each
  • 75 ml (5 tbsp) canola oil
  • 60 ml (4 tbsp) chopped shallots
  • 1 package of fresh spinach
  • 200 g Brie cheese
  • 4 phyllo pastry leaves
  • 250 g (1/2 lb) butter
  • Salt and pepper to taste
  • 200 ml (3/4 cup) demi-glace sauce
  • 60 ml (4 tbsp) chopped shallots
  • 400 ml (1 3/4 cup) 35% cream
  • 10 ml (2 tsp) Madagascar green pepper
  • 200 ml (3/4 cup) white wine


  1. Flour the veal medallions and fry lightly without browning
  2. Cook in oven at 160°C (325°F) for approx. 15 minutes.
  3. Allow to cool before placing on phyllo pastry.
  4. In butter sauté the spinach. Add salt and pepper.
  5. Brush half of each phyllo pastry leaf with clarified butter and fold leaf.
  6. In the center of each phyllo pastry leaf, place a medallion of veal, the spinach and the Brie, and fold the edges of the pastry over the other ingredients to form the shape of a draw-string bag.
  7. Place in oven and bake at 160°C (325°F) for approx. 15 minutes, or until the pastry is golden.
  8. For the sauce, reduce the shallots, green pepper, white wine and demi-glace sauce and the cream until consistency is thick.

Wine pairing

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

Recipe provided by Serge Gagné.