Grilled Quebec Grain-Fed Veal Medallions, with Red Cabbage Puree and Quebec Apples

Type of cut: medallions

Yield: 4 servings

Degree of difficulty: chef

Preparation: 20 minutes

Cooking: 50 minutes

Cooking method: grilling

VDGQ-icon-imprimer

Ingredients

  • 8 Quebec Grain-Fed Veal sirloin medallions, approximately 60 g (2 oz) each
  • 15 g (1/2 oz) butter
  • 15 ml (1 tbsp) olive oil

Red cabbage puree with Quebec apples

  • 15 g (1/2 oz) butter
  • 15 ml (1 tbsp) olive oil
  • 1 red onion, finely chopped
  • 3 Spartan apples cut in quarters
  • 1/2 red cabbage, coarsely chopped
  • 180 ml (3/4 cup) red wine vinegar
  • 250 ml (1 cup) water

Sauce

  • 15 ml (1 tbsp) olive oil
  • 2 grey shallot, finely chopped
  • 180 ml (3/4 cup) red wine
  • 300 ml (1 1/4 cup) veal stock
  • 100 g (1/4 lb) huckleberries or cranberries
  • Salt and ground pepper to taste

Preparation

  1. In a large frying pan, heat butter and olive oil on low. Add onion and soften. Add apples and cabbage. Mix well. Add red wine vinegar and water. Cover and simmer for approximately 30 minutes. Let cool and puree in a blender.
  2. Cook the medallions in butter and olive oil, approximately 2 minutes on each side.
  3. Make sure the meat stays pink. Set aside and keep warm.
  4. In the same frying pan, heat olive oil, add shallots and cook for 2 minutes.
  5. Add red wine and reduce by half. Add veal stock and heat for 2 minutes. Add huckleberries. Salt and pepper.
  6. Place two medallions on each plate and cover with sauce. Serve with red cabbage puree.

Wine pairing

VDGQ-accord-vin-SAQ-aromatic-and-supple-red-wine
© Société des alcools du Québec, Montréal, 2007, 2011

VDGQ-icone-chefRecipe provided by Jean-François Girard.