- 15 ml (1 tbsp) Butter
- 1 large carrot, julienned, blanched for 1 minute
- 1 red pepper, julienned
- 1 zuchini, julienned
- 250 ml (1 cup) old cheddar cheese, grated
- 10 ml (2 tsp) chili sauce
- 15 ml (1 tbsp) steak spice
- 4 slices of Quebec Milk-Fed Veal sirloin
(about 500 g /1 lb in all)
- 125 ml (1/2 cup) sodium reduced beef stock
- 60 ml (1/4 cup) fresh basil, chopped, lightly packed
- Salt and pepper to taste
- In a skillet, melt the butter over medium-high heat. Add the carrot, pepper and zucchini strips. Cook about 2 minutes, or until the vegetables are tender, but still crisp. Divide among four plates and keep warm.
- In a small bowl, combine the cheese and the chili sauce. Set aside.
- Sprinkle the steak spice evenly over the slices of milk-fed veal and press it well into the meat with your hands.
- In a skillet, heat a little olive oil and fry the veal quickly over high heat, about
3 minutes on each side, or until cooked to your liking. Sprinkle an equal amount of the cheese mixture over the vegetables on each plate and place the veal on top. Keep warm.
- Pour the beef stock into the skillet and scrape the bits of meat from the bottom of the pan. Bring to a boil and simmer for 1 minute. Pour the hot stock over the meat and vegetables.
- Garnish with fresh basil. Salt and pepper to taste. Serve with baked potatoes.