Quebec Grain-Fed Veal Tenderloin with Comtomme Cheese and Mead (Benoîte d’Intermiel)

Type of cut: steaks and filets

Yield: 4 servings

Degree of difficulty: chef

Preparation: 20 minutes

Cooking: 20 minutes

Cooking method: stir frying




  • 30 ml (2 tbsp) olive oil
  • 4 thick slices Quebec Grain-Fed Veal tenderloin (4 cm) (1 1/2 in)
  • 180 ml (6 oz) grated cheese, Comtomme (or Parmesan)
  • 125 ml (1/2 cup) bulgur
  • 250 ml (1 cup) mead, Benoîte d’Intermiel
  • 8 small bok choy, chopped
  • 1 tomato, cubed
  • Salt and freshly ground black pepper
  • 160 ml (2/3 cup) veal stock
  • 15 ml (1 tbsp) brandy
  • 2.5 ml (1/2 tsp) green peppercorns


  1. Preheat oven to 160°C (325°F).
  2. Heat the olive oil in a skillet and sear the veal on both sides. Transfer to a baking dish, top with cheese and cook in the oven for 10 minutes.
  3. Steep the bulgur in the mead. Add the bok choy and tomato. Season to taste. Set aside.
  4. Heat the veal stock in a pan and reduce over low heat, about 10 minutes. Add the brandy and green peppercorns.
  5. Place a slice napped with sauce on a bed of the bulgur mixture. Serve accompanied by roasted courgettes and steamed baby carrots.

Note: For a different effect, place the bulgur mixture between two slices of cooked beets.

Wine pairing

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


Recipe provided by Mario Julien.