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Veal Medallions with Montreal-Style Shallot Marinade

Marinate Time:
1 hr.
Prep Time:
15 mins.
Cook Time:
10 mins.


  • 4 veal medallions, about 2.5 oz. each and 1” thick
  • 1 cup red or white wine
  • 1/2 cup finely chopped shallots
  • 2 teaspoons Montreal steak seasoning
  • 1/4 cup canola oil
  • Pepper to taste


  1. Mix all marinade ingredients in a bowl.
  2. Put the veal medallions on a plate, pour the marinade on the meat and let it marinate in the refrigerator for 1 hour.
  3. Remove medallions from marinade and drain.
  4. Over high heat, make grill marks on both sides of the meat and finish cooking at reduced temperature.
  5. For light pink veal, remove the steak from the grill when the volume of the meat starts to shrink, juices appear on both sides and the internal temperature reaches 150°F. Allow meat to rest a few minutes before serving.

Source: veauduquebec.com