- 1 Quebec Milk-Fed Veal strip loin, 800 g (1 3/4 lb), trimmed
- 60 ml (4 tbsp) Espresso coffee, finely ground
- 45 ml (3 tbsp) strong flour (may be replaced by all-purpose flour)
- 45 ml (3 tbsp) granulated raw cane sugar
- 15 ml (2 tbsp) vegetable oil
- 15 ml (2 tbsp) unsalted butter
- 250 ml (1 cup) Prepared Concentrated Veal Stock
- 50 g (2 squares) semi-sweet Belgian chocolate
- In a bowl, mix all the ingredients for the crust well and coat the milk-fed veal strip loin with the mixture. (It should be noted that the coffee crust protects the piece of meat during cooking from drying out.).
- Reserve 45 ml (3 tbsp) of the mixture for the sauce.
- In a heavy saucepan, heat the oil on a high heat and cook the milk-fed veal strip loin until golden brown, taking care not to disturb the crust when returning to the oven. Once the crust is well colored, that is to say a dark brown with a dry appearance, remove the milk-fed veal strip loin from the heat, place on a roasting rack and finish cooking in the oven uncovered at 325°F (163°C), until the internal temperature of the meat reaches 150°F (66°C).
- In the same saucepan, heat the butter on a medium heat and cook the coffee crusting mixture that was set aside. Degrease the saucepan with the veal stock and leave to reduce for several minutes. Pass the sauce through a fine cheesecloth. In a small saucepan, reduce to the desired consistency and thicken with the chocolate.
- Carve the milk-fed veal strip loin in thick slices of 2.5 cm (1 inch), set out the slices on plates and cover with the sauce. Serve with roasted potatoes and seasonal vegetables.
Recipe provided by Alain Fortier, training consultant, Quebec Milk-Fed Veal.