- 4 Quebec Milk-Fed Veal T-bone steaks (loin chops), about 175 g (6 oz) each
- Salt and pepper to taste
- 15 ml (1 tbsp) vegetable oil
- 125 ml (1/2 cup) prepared concentrated veal stock
- 1 clove garlic, minced
- 4 green onions, chopped (separate the white part from the green)
- 113.5 g (4 oz) sliced shiitake or any other kind of mushrooms
- 398 ml (14 oz) coconut milk
- Zest of one lemon
- A few drops of Sriracha Asian pepper sauce
- 0.75 ml (1/8 tsp) Asian five-spice powder
- 30 ml (2 tbsp) white roux
- Roasted sesame seed to garnish
- Preheat the oven to 120°C (250°F).
- Season the milk-fed veal T-bone steaks with salt and pepper.
- In a skillet, heat the vegetable oil over medium-high heat and quickly brown the steaks.
- Place the steaks on a grid in a drip pan and set aside.
- Deglaze the skillet with the veal stock and scrape the bottom of the pan well with a whisk to remove browned bits. Set aside.
- In a saucepan, sauté the garlic, the white part of the green onion and the mushrooms until they begin to brown.
- Add the veal stock that had been set aside, the coconut milk, zest, Asian pepper sauce, five-spice powder and the white roux. Stir well and let simmer for 10 to 15 minutes or until the desired consistency is reached. Adjust seasoning if necessary.
- While the sauce is thickening, put the steaks in the oven and cook slowly until the internal temperature reaches 66°C (150°F) or the meat juices rise to the surface and the steaks begin to shrink.
- Remove from the oven and let the steaks rest a few minutes.
- Serve covered with sauce. Sprinkle green part of the green onion and roasted sesame seed. Serve with pasta and buttered carrots cut into match stick pieces.
Note: you may also reheat the pasta in the sauce.
Variation: replace roasted sesame seed with chopped peanuts.
Recipe provided by Alain Fortier, chef and training consultant for Quebec Milk-Fed Veal.