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Quebec Milk-Fed Veal Skirt Steak
with Peppery Red Wine Sauce
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This recipe was prepared by Denis Girard, executive chef
of the Casino Lac-Leamy
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- 125 ml (1/2 cup) red wine
- 3 shallots chopped finely
- 250 ml (1 cup) demi-glace sauce
- 10 ml (2 tsp) Sichuan pepper, cracked
- Salt and freshly ground pepper, to taste
- 4 Quebec Milk-Fed Veal skirt steaks (bavettes)
- Butter and oil as required
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Preparation
- In a small saucepan, pour the red wine and add the shallots. Bring to a boil and reduce until the liquid is almost evaporated.
- Add the demi-glace and reduce just to sauce consistency. Add the Sichuan pepper and adjust the seasoning. Set aside and keep warm.
- Season the steaks with salt and pepper and set aside.
- Heat two skillets, add a little butter and oil, and sear the steaks for a few minutes on each side to brown well. Cook as desired.
- Remove from heat, arrange in a single layer on a platter and cover with aluminum foil. Allow to rest 3 minutes.
- Serve on heated dinner plates with the reserved sauce, accompanied by fresh seasonal vegetables.
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