Fleur de Sel and Caramel Quebec Grain-Fed Veal Pavé Steaks

Type of cut: pavés, steaks and filets

Yield: 2 servings

Degree of difficulty: average

Preparation: 20 minutes

Cooking: 15 minutes

Cooking method: fried




  • 4 Quebec Grain-Fed Veal strip loin or tenderloin pavé steaks, 65 g (2 oz) each
  • 1 caramel toffee bar (approximately 56 g)
  • 125 ml (1/2 cup) water
  • 50 ml (3 tbsp) butter or oil
  • 5 ml (1 tsp) fleur de sel


  1. Preheat oven to 175°C (350°F).
  2. In a saucepan, on low heat, melt the toffee bar in 60 ml (1/2 cup) of water and simmer.
  3. In a frying pan, melt the butter and quickly brown the grain-fed veal pavé steaks.
  4. Place the grain-fed pavé steaks on a dripping pan and finish cooking in the oven until internal temperature reaches 64°C (147°F) or when pavé steaks begin to decrease in size and meat juices appear on the surface.
  5. Remove from oven, cover lightly with aluminium foil and set aside for a few minutes. The heat will spread and the centre of the meat should reach 66°C (150°F).
  6. Meanwhile, deglaze the frying pan with the remaining water, put the liquid through a sieve and add to toffee sauce. Stir and reduce to desired consistency.
  7. Place the pavé steaks on warm plates, cover with toffee sauce and sprinkle with fleur de sel.
  8. Serve with side dishes of your choice.


Recipe provided by Alain Fortier, chef and training consultant for Quebec Grain-Fed Veal.