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Bavette de veau de lait marinée Dijon et Fines Herbes

Dijon and Fine Herbs marinated milk-fed veal flank steak


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Dijon and fine herbs marinated milk-fed veal flank steak

- 2 kg box (9 to 12 frozen and individually vacuum sealed units)

Our milk-fed veal flank steak with Dijon mustard marinated with fine herbs is incredibly tender, a harmony of aromas that intersect nicely in the mouth, in short, a dish you absolutely must try. This refined protein comes from the best local veal producers in Quebec and is a delicious option to enjoy to enhance your weekly menu.

Our milk-fed veal flank steak is distinguished by its pretty pink color and its superbly tender, fine-grained texture which surpasses beef in these aspects. In addition to being an excellent source of protein, veal is also less fat and lower in calories than beef. These marinated veal steaks are completely infused with a lovely blend of Dijon mustard, savory aromatic herbs and spices with a final touch of sweet maple syrup that balances everything into a most flavorful result that will have you mouth watering.

Veal flank steaks are prepared in different ways, each one as succulent as the next. Sear them quickly in the pan, on a flat grill, on the barbecue or brown them on the stove. Serve them with a side of grilled or roasted potatoes and an arugula salad and you'll have a meal that's just as delicious as a restaurant.

Each box contains 2 kg of frozen flank steaks, individually vacuum sealed for an approximate total of 9 to 12 servings per box.

Cooking mode

Thaw before cooking, either the day before in the refrigerator or in cold water for 30-35 minutes. Drain and make sure to save the marinade for cooking (BBQ especially).

Baking: Preheat oven to 400 °F . Brown in a pan over medium-high heat, 1 min. per side. On a baking sheet, transfer to the oven and cook for 6 to 10 minutes.

BBQ cooking: At medium-high power, sear for 4-6 minutes per side, basting with excess marinade

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