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Marinated Quebec Grain-Fed Veal Bavette (Skirt) Steak, à la Denise Cornellier
2013-08-06
https://www.metro.ca/userfiles/image/recipes/bavette-veau-marinee-denise-4536.jpg
PT35M
PT05M
PT10H40M
Veal bavetteIn a large bowl, combine the Dijon mustard and soy sauce, then whisk in the olive oil.Place the meat and the marinade in a re-sealable plastic bag and marinate over night in the fridge.Pan fry the grain-fed veal steak to the desired doneness, about 5 minutes per side. The meat should be very pink inside for it to retain its tenderness. Slice the steak in 3 to 5 mm strips against the grain. Serve at room temperature with the following sauces.Shallot sauceCombine the shallots, vinegar and mustard in a blender. Slowly whisk in the virgin olive oil in a fine stream. Season and set aside in refrigerator.Tartare SauceCombine all the ingredients in a bowl. Season with salt and pepper, cover and refrigerate for at least one hour prior to serving.Tomato and Basil SalsaPeal, seed and dice the tomatoes. Gently mix all the ingredients together in a large bowl. Season. Cover and refrigerate for 2 to 3 hours.
6
Féd. des producteurs de bovins du Québec
5
1
5
5
Marinated Quebec Grain-Fed Veal Bavette (Skirt) Steak, à la Denise Cornellier
-
![]()
Gluten-free -
![]()
Lactose-free
6
servings
0:35
Preparation
0:05
COOKING
10:40
TOTAL TIME
Ingredients
-
4 Tbsp.
(60 mL)Dijon mustard
-
4 Tbsp.
(60 mL)soy sauce
-
3/4 cup
(190 mL)extra virgin olive oil
-
6
grain-fed veal bavette (skirt) steaks
-
1/2 cup
(125 mL)minced shallots
-
1/3 cup
(80 mL)seasoned rice vinegar
-
1 tsp.
(5 mL)Dijon mustard
-
3 Tbsp.
(50 mL)virgin olive oil
-
Salt and pepper
-
1/2 cup
(125 mL)mayonnaise
-
2 Tbsp.
(30 mL)pickles, chopped
-
4 tsp.
(20 mL)green onion, chopped
-
1 tsp.
(5 mL)capers, chopped
-
1 tsp.
(5 mL)parsley, chopped
-
1 tsp.
(5 mL)lemon juice
-
1 tsp.
(5 mL)Dijon mustard
-
1/2 tsp.
(2 mL)dried tarragon
-
1/2 tsp.
(2 mL)Worcestershire sauce
-
1/4 tsp.
(1 mL)Tabasco
-
salt and pepper
-
1 lb
(500 g)Tomato
-
3/4 cup
(190 mL)fresh basil
-
3 Tbsp.
(45 mL)lime juice
-
1
clove of garlic
-
1/2 tsp.
(2 mL)cumin
-
1/2 tsp.
(2 mL)Tabasco
-
sugar
Preparation
Veal bavette
In a large bowl, combine the Dijon mustard and soy sauce, then whisk in the olive oil.
Place the meat and the marinade in a re-sealable plastic bag and marinate over night in the fridge.
Pan fry the grain-fed veal steak to the desired doneness, about 5 minutes per side. The meat should be very pink inside for it to retain its tenderness. Slice the steak in 3 to 5 mm strips against the grain. Serve at room temperature with the following sauces.
Shallot sauce
Combine the shallots, vinegar and mustard in a blender. Slowly whisk in the virgin olive oil in a fine stream. Season and set aside in refrigerator.
Tartare Sauce
Combine all the ingredients in a bowl. Season with salt and pepper, cover and refrigerate for at least one hour prior to serving.
Tomato and Basil Salsa
Peal, seed and dice the tomatoes. Gently mix all the ingredients together in a large bowl. Season. Cover and refrigerate for 2 to 3 hours.
Source :
Féd. des producteurs de bovins du Québec
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
