Veal NY Strip Steak with Candied Lemon & Honey

Prep Time:
35 mins.
Cook Time:
30 mins.


4 Quebec Grain-Fed Veal strip loin steaks, 5 oz. each

1 tablespoon olive oil

1 tablespoon butter

1 cup demi-glace sauce

1 tomato, diced

1/4 cup basil chiffonade

Salt and freshly ground pepper


Lemon Sauce


2 lemons

1 cup water

1/4 cup honey


  1. To prepare the Lemon Sauce, zest the lemons and boil the zest in 1/2 cup water. Drain zest and cool quickly in 1/2 cup cold water.
  2. In the same pot, cook the zest of lemon in the lemon water and honey on low heat for about 20 minutes or until the mixture becomes syrupy. Set aside.
  3. In a large frying pan, cook the veal steaks in the oil and butter on moderately high heat for about 3 minutes on each side, turning only once.
  4. Remove to a plate. Cover with aluminum foil and let rest for 5 minutes.
  5. Pour the lemon sauce and demi-glace sauce into the pan, bring to a boil and scrape the bottom of the pan with a wooden spoon to loosen the coagulated sauté juice.
  6. Add diced tomato and basil. Check seasoning.
  7. Pour the sauce onto the veal steaks.
Photo & Recipe:

Categories: Veal, Veal recipes, Veal Steak