Shallot and Red Wine Veal T-Bone Steaks (Loin Chops)


  • 4 Quebec Veal T-bone steaks or loin chops, 300 g (2/3 lb) each
Shallot and red wine marinade
  • 60 ml (1/4 cup) vegetable oil
  • 250 ml (1 cup) wine (red wine: aromatic and supple)
  • 125 ml (1/2 cup) French shallots finely chopped
  • 5 ml (1 tsp) Montreal steak spices
  • Pepper to taste


  1. In a shallow dish, mix all the ingredients of the marinade. Place the veal steaks in the marinade and marinate for 1 hour in the refrigerator.
  2. Pre-heat barbecue on high.
  3. Sear the veal steaks on both sides.
  4. Finish cooking on upper rack or lower heat of the barbecue.
  5. Ideal cooking is completed when the inner temperature of the meat reaches 64°C (147°F) or when the meat begins to shrink in volume and when juices rise to the surface.
  6. Remove steaks from heat, cover lightly with aluminium foil and let sit for a few minutes according to the size of the piece of meat. The heat will spread and the centre of the meat should reach 66°C (150°F).
  7. Serve the veal steaks with seasonal vegetables and quinoa.