Quebec Grain-Fed Veal Sirloin Tip Roast with Dried Figs and Mustard Seed

Type of cut: roasts

Yield: 4 servings

Degree of difficulty: average

Preparation: 30 minutes

Cooking: 40 minutes

Cooking method: roasting




  • 1 Quebec Grain-Fed Veal sirloin tip roast, 700 g (1.5 lb)
  • Mustard seed
  • Salt and ground pepper to taste
  • 300 ml (1 1/4 cup) veal stock or beef consommé
  • 250 ml (1 cup) dried figs
  • 60 ml (1/4 cup) mustard seed
  • Salt and ground pepper to taste


  1. Preheat oven to 175°C (350°F).
  2. In a bowl, mix all the stuffing ingredients.
  3. Make an incision on the top of the grain-fed veal roast and stuff with the fig and mustard mix.
  4. Tie the roast and baste with the surplus stuffing.
  5. Season to taste with mustard seed, salt and pepper, if desired.
  6. Place the veal roast on a layer of vegetables or on a grill in a roasting pan.
  7. Cook in the oven until the internal temperature reaches 64°C (147°F). The meat will have begun to decrease in size and meat juices will rise to the surface. Give between 20 and 30 minutes of cooking per inch of thickness according to the individual oven.
  8. Remove the roast from the oven, cover lightly with aluminium foil, aside and keep warm for approximately 15 minutes. The heat will spread and the centre of the meat should reach 66°C (150°F).
  9. Meanwhile, deglaze the roasting pan with the veal stock.
  10. To make the sauce, put the cooking juices through a strainer, season and thicken to taste.
  11. Serve with steamed rice and pattypan squash.

Wine pairing

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