METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Quebec Grain-Fed Veal Strip Loin with Small Roasted Vegetables, and Creamy Turmeric Sauce
2013-08-06
https://www.metro.ca/userfiles/image/recipes/contre-filet-veau-grain-legumes-curcuma-4584.jpg
PT50M
PT20M
PT1H17M
Oven temperature: 180°C (350°F)Blanch the carrots, celery and leek separately, until they are still very crunchy. Heat about 2 Tbsp. (30 mL) butter in a large skillet over medium high heat. Add mushrooms and sauté for 5 minutes. Combine the vegetables in a rectangular gratin dish. Lightly season with salt and pepper. Add the thyme and pour in a dollop of olive oil. Mix well. The vegetables should all be lightly coated in oil. Bake in oven for 20 minutes.Heat about 2 Tbsp. (30 mL) butter and a dollop of oil in a large skillet over medium high heat. When the butter starts to foam, add the strip loins. Cook about 3 minutes on each side, depending on thickness of the meat, turning only once.The centre of the meat should be medium rare. Place strip loins on hot plate, cover with aluminum foil and let rest for 7 to 8 minutes in oven on lowest setting.Meanwhile, discard the fat in the skillet and put skillet back on medium heat. Add turmeric and heat 1 minute. Pour in veal stock and heat until it starts to simmer. Add diced butter, one piece at a time, continuing to whip the mixture after each addition until the butter is incorporated. Remove from heat, and season with salt and pepper. Add roasted vegetables and mix. The sauce should not reach the boil if ever it needs to be reheated.Arrange the strip loins on plates, adding roasted vegetables and sauce. Serve with pan-fried potatoes.
6
Féd. des producteurs de bovins du Québec
0
0
0
0
butter, as needed
a dash of oil
6 grain-fed veal strip loins
roasted vegetables
3 large carrot, cut in sticks
1 stalk, celery, cut in sticks
1 medium leek, white part only cut in sticks
olive oil
15 coffee mushrooms, thinly sliced
salt and pepper
2 tsp. (10 mL) small sprigs of fresh thyme
Quebec Grain-Fed Veal Strip Loin with Small Roasted Vegetables, and Creamy Turmeric Sauce
-
![]()
Gluten-free
6
servings
0:50
Preparation
0:20
COOKING
1:17
TOTAL TIME
Ingredients
-
butter, as needed
-
a dash of oil
-
6
grain-fed veal strip loins
-
roasted vegetables
-
3
large carrot, cut in sticks
-
1
stalk, celery, cut in sticks
-
1
medium leek, white part only cut in sticks
-
olive oil
-
15
coffee mushrooms, thinly sliced
-
salt and pepper
-
2 tsp.
(10 mL)small sprigs of fresh thyme
-
creamy turmeric sauce
-
1 cup
(250 mL)delicious brown veal stock
-
2/3 cup
(170 mL)cold butter, diced in 3/4 inch (1.5 cm) cubes
-
2 tsp.
(10 mL)turmeric
Preparation
Oven temperature: 180°C (350°F)
Blanch the carrots, celery and leek separately, until they are still very crunchy. Heat about 2 Tbsp. (30 mL) butter in a large skillet over medium high heat. Add mushrooms and sauté for 5 minutes. Combine the vegetables in a rectangular gratin dish. Lightly season with salt and pepper. Add the thyme and pour in a dollop of olive oil. Mix well. The vegetables should all be lightly coated in oil. Bake in oven for 20 minutes.
Heat about 2 Tbsp. (30 mL) butter and a dollop of oil in a large skillet over medium high heat. When the butter starts to foam, add the strip loins. Cook about 3 minutes on each side, depending on thickness of the meat, turning only once.
The centre of the meat should be medium rare. Place strip loins on hot plate, cover with aluminum foil and let rest for 7 to 8 minutes in oven on lowest setting.
Meanwhile, discard the fat in the skillet and put skillet back on medium heat. Add turmeric and heat 1 minute. Pour in veal stock and heat until it starts to simmer. Add diced butter, one piece at a time, continuing to whip the mixture after each addition until the butter is incorporated. Remove from heat, and season with salt and pepper. Add roasted vegetables and mix. The sauce should not reach the boil if ever it needs to be reheated.
Arrange the strip loins on plates, adding roasted vegetables and sauce. Serve with pan-fried potatoes.
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.
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.
