- 4 Quebec Milk-Fed Veal sirloin or striploin pavé steaks,
110 to 120 g (4 oz) each
- 3 x 30 ml (3 x 2 tbsp) butter
- Salt and pepper
- 2 x 125 ml (2 x 1/2 cup) prepared concentrated veal stock
- Heart and stalks of fennel cut into 2.5 mm (1/8 in) thick slices
- Fennel leaves (anise), whole
- 100 ml (1/2 cup) small drained capers
- Preheat the oven to 175°C (350°F).
- Season the milk-fed veal pavé steaks with salt and pepper. In a skillet, melt 30 ml butter and brown the steaks quickly over high heat.
- Place on a grill in a roasting pan and finish roasting in the oven. The steaks are ready when the internal temperature reaches 66°C (150°F), the meat juices appear on the surface and the veal begins to shrink. Remove from the oven a few minutes before serving.
- In the meantime, deglaze the skillet with 125 ml of veal stock, stirring vigorously with a whisk and set aside.
- In a skillet, melt 30 ml of butter and lightly brown the fennel slices. Add 125 ml of veal stock and the reserved cooking juice, let simmer a few minutes and adjust the seasoning if necessary.
- Remove from the heat when the fennel is slightly soft but still crunchy, and set aside.
- In a skillet, melt 30 ml of butter and sauté the fennel leaves and capers for about one minute.
- To plate, arrange the milk-fed veal pavé steaks on a bed of fennel slices, garnish with the fennel leaves and capers, and spoon a small amount of the butter used to cook the capers over the top.
- Serve with quinoa and asparagus.
Recipe provided by Alain Fortier, chef and training consultant for Quebec Milk-Fed Veal.