Shallot Quebec Grain-Fed Veal Paupiettes Braised in Red Wine

Type of cut: cutlets

Yield: 4 servings

Degree of difficulty: average

Preparation: 15 minutes

Cooking: 1 hour

Cooking method: braising




  • 4 Quebec Grain-Fed Veal cutlets, 100 g (3.5 oz) each
  • Butter in sufficient quantity
  • 1 French shallot, finely chopped
  • Salt and pepper to taste
  • 250 g (1/2 lb) ground Quebec Grain-Fed Veal
  • 1 French shallot, finely chopped
  • 5 ml (1 tsp) green pepper
  • Pinch of salt
  • 125 ml (1/2 cup) red wine
  • 250 ml (1 cup) prepared concentrated demi-glace sauce
  • 5 ml (1 tsp) green pepper


  1. In a mixing bowl, blend all the stuffing ingredients and lightly knead the mix.
  2. Place approximately 70 g (2 oz) of stuffing in the middle of each cutlet.
  3. Fold the cutlet over the stuffing and tie to keep the stuffing inside. (You can give it an elongated or rounded shape).
  1. Preheat oven to 175oC (350oF).
  2. In an oven-proof pan, heat butter on medium-high and quickly brown the grain-fed veal paupiettes and the shallot and salt and pepper to taste. Set the paupiettes aside and keep warm.
  3. Deglaze the frying pan with the wine, add the demi-glace sauce and the green pepper. Mix well and bring to a boil.
  4. Put the paupiettes back in the frying pan, cover with aluminium foil, place in the oven and cook for approximately 20 to 30 minutes, until the internal temperature reaches 79oC (174oF).
  5. Once the paupiettes are cooked, remove from pan and let sit for a few minutes.
  6. Meanwhile, strain the sauce.
  7. Remove the strings from the paupiettes and slice. Place the slices on a plate and cover with sauce. Serve with fried potatoes.

Note: for a better distribution of flavour, it is recommended to make the paupiettes several hours ahead and to refrigerate them.


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