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
- Preheat oven to 160°C (325°F).
- 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.
- Steep the bulgur in the mead. Add the bok choy and tomato. Season to taste. Set aside.
- Heat the veal stock in a pan and reduce over low heat, about 10 minutes. Add the brandy and green peppercorns.
- 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.
Recipe provided by Mario Julien.