Quebec Grain-Fed Veal Filet in a Cress Salad

Type of cut: steaks and filets

Yield: 4 servings

Degree of difficulty: easy

Preparation: 30 minutes

Cooking: 10 minutes

Cooking method: grilling/BBQ




  • 600 g (1 1/4 lb) Quebec Grain-Fed Veal filet
Spice mix
  • 15 ml (1 tbsp) ground coriander
  • 5 ml (1 tsp) ground cardamom
  • 5 ml (1 tsp) ground pepper
  • Salt
  • 1 bunch of cress
  • 2 pears, cored and cut in slices
  • 1/2 red pepper cut in strips
  • 1/2 English cucumber cut in thin slices
Orange salad dressing
  • 15 ml (1 tbsp) Dijon mustard
  • 30 ml (2 tbsp) frozen concentrated orange juice, thawed
  • 30 ml (2 tbsp) white wine vinegar
  • Salt and ground pepper
  • 80 ml (1/3 cup) olive oil


  1. Preheat barbecue on high.
  2. In a bowl, mix all spice mix ingredients.
  3. Coat the grain-fed veal filet with the mix by rubbing it to ensure spices are absorbed.
  4. Sear both sides of the veal filet.
  5. Finish cooking on upper rack or lower heat of the barbecue.
  6. Ideal cooking is completed when the internal temperature of the meat reaches 64°C (147°F) or when the meat begins to shrink in volume and when juices rise to the surface.
  7. Remove the filet from heat, cover lightly with aluminium foil and let sit for a few minutes according to the size of the piece of meat. The heat will spread and the centre of the meat should reach 66°C (150°F).
  8. Slice the filet and serve with the cress salad and salad dressing.
Salad dressing preparation
  1. In a large bowl, combine Dijon mustard, orange juice concentrate, white wine vinegar, salt and pepper and mix with a whisk or fork. Add oil in a thin stream while stirring constantly to emulsify the salad dressing. Set aside.
  2. Mix all the salad ingredients, drizzle with the salad dressing and serve with the grain-fed veal filet.

Wine pairing

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