Veal steak with plum and wine sauce

Servings: 4
Preparation: 15 minutes
Cooking time: 20 minutes


4 veal steaks from Ferme Joalin


2/3 cup (165ml) olive oil
2 tsp (10 ml) Provence herbs
1 tsp (5 ml) lemon zest
2 tsp. (10 ml) garlic flowers
2 tbsp (30ml) shallot, chopped


1 shallot, chopped
1/3 cup (80 ml) Coteau St-Paul fortified red wine
4 small plums, quartered
1 tbsp (15 ml) olive oil
2 tsp (10 ml) honey
1 tsp (5 ml) Provence herbs
1 cup (250 ml) homemade or store-bought demi-glace (reduced veal stock)
To taste ground salt and pepper
1 tbsp (15 ml) olive oil



1. Mix all ingredients in the marinade and marinate steaks a minimum 3 hours or overnight.


1. In a pot, brown the shallot in oil over medium-high heat. Add the honey, fortified red wine and plums. Simmer 10 minutes over medium heat. Add the veal stock and simmer 5 to 10 minutes. Adjust seasoning.


1. Heat a pan over high heat. Add olive oil and sear steaks about 2 minutes on each side to cook rare. Cover with tin foil and let stand 5 to 10 minutes before serving. Drizzle with plum sauce.


Most butcher shops sell their own meat stock or homemade demi-glace. Choose this option over commercial meat stock to obtain uniquely flavoured sauces.


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