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Orange and Honey Veal Filet Carpaccio
![Carpaccio De Filet De Veau Du Quebec Orange Et Miel 198](/media/saeju1g4/carpaccio-de-filet-de-veau-du-quebec-orange-et-miel_198.jpg)
![Carpaccio De Filet De Veau Du Quebec Orange Et Miel 198](/media/saeju1g4/carpaccio-de-filet-de-veau-du-quebec-orange-et-miel_198.jpg)
Yield:
4 servings
Preparation time:
15 minutes
Cooking time:
-
Type:
![Veau De Grain Certifie Horiz ENG](/media/5gqbbovh/veau_de-grain-certifie_horiz_eng.png)
Ingredients
- 1 lb (450 g) fresh Quebec Veal filet
- 2 oranges
- 1 tbsp. (15 ml) honey
Preparation
- Remove the white membrane from the veal filet.
- Wrap the filet in plastic wrap and place it in the freezer for 2 to 3 hours until it’s half-frozen.
- Remove the plastic wrap and cut the filet into very thin slices. Place the slices on a serving plate as you go.
- Remove the zest of the oranges and set them aside in a bowl.
- Supreme the oranges by first cutting off the peel to flesh, then slicing each side of the membranes.
- Squeeze the membranes over the bowl containing the zest to collect the juice.
- Add honey to the bowl and stir.
- Place the orange segments on the slices of veal. Cover the carpaccio with the honey preparation.
Photo credit: Pratico-Pratiques