Millefeuilles of Quebec Grain-Fed Veal bavette with Baluchon cheese

Type of cut: skirt steaks (bavettes)

Yield: 4 servings

Degree of difficulty: chef

Preparation: 30 minutes

Cooking: 20 minutes

Cooking method: stir frying

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Ingredients

  • 1 medium red onion, finely chopped
  • Salt and freshly ground black pepper
  • 60 ml (1/4 cup) red wine
  • 30 ml (2 tbsp) olive oil
  • 227 g (8 oz) large white mushrooms, sliced
  • 1 Quebec Grain-Fed Veal bavette steak, about 454 g (1 lb)
  • 30 ml (2 tbsp) olive oil
  • 225 g (1/2 lb) Baluchon cheese, sliced (about 50 g (2 oz) per portion)
Olive sauce
  • 250 ml (1 cup) demi-glace sauce
  • 160 ml (2/3 cup) good quality pitted black olives, desalted in warm water
  • 1/2 bunch fresh basil

Preparation

  1. Preheat oven to 175°C (350°F).
  2. Add a little olive oil to a sauté pan and sweat the onions over low heat. Season with salt and pepper to taste. Deglaze the pan with the red wine and reduce until no liquid remains. Set aside.
  3. In a skillet, heat the olive oil over high heat and brown the mushrooms. Season with salt and pepper.
  4. Slice the veal bavette into thin cutlets, less than 1 cm thick. In the same skillet, heat the olive oil over high heat and quickly sear the cutlets on each side. Set aside.
  5. Assemble the millefeuilles on a baking tray, starting with a bed of mushrooms. Add a layer of onion, a slice of bavette, then 1/2 slice of cheese. Repeat three times and fasten with two toothpicks. Prepare 4 millefeuilles in this fashion. Put the baking tray in the oven and cook for 8 minutes, just until the cheese has melted.
  6. To prepare the sauce, heat the demi-glace sauce in a saucepan, adding the pitted olives and fresh basil.
  7. To serve, place a millefeuilles on each plate, remove the toothpicks and drizzle with sauce. Decorate with fresh basil and serve with colourful seasonal vegetables.

Note: Cheeses such as Gré des Champs, Classic Oka or Windigo may be substituted.

Wine pairing

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

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Recipe provided by François Pellerin.