Veal T-Bone Steaks, Bourbon Flambéed Sauce with Tomato Concasse and Fine Herbs (Loin Chops)



  • 4 Quebec Veal T-bone steaks or loin chops, 350 g each (approximately 3/4 lb)


  • 1 can 540 ml (19 oz) diced tomatoes
  • 125 ml (1/2 cup) ketchup
  • 60 ml (1/4 cup) maple syrup
  • 15 ml (1 tbsp) cider vinegar
  • 15 ml (1 tbsp) Worcestershire sauce
  • 15 ml (1 tbsp) smoked paprika


  • 15 ml (1 tbsp) olive oil
  • 1 chopped onion
  • 15 ml (1 tbsp) chopped garlic
  • 80 ml (1/3 cup) Bourbon
  • Salt and pepper to taste

Tomato concasse

  • 12 to 15 cherry tomatoes cut in quarters
  • 30 ml (2 tbsp) olive oil
  • 30 ml (2 tbsp) chopped parsley
  • 10 ml (2 tsp) cider vinegar
  • 5 ml (1 tsp) chopped thyme
  • Salt and pepper to taste


  1. In a deep dish, mix the marinade ingredients.
  2. Place the veal steaks in the dish and stir to coat with marinade. Cover and marinate in a cool place for 2 to 12 hours.
  3. Preheat barbecue on medium high.
  4. With tongs, remove the steaks from the marinade and set aside on a plate. Pour the marinade in a saucepan. Bring to a boil, and simmer for 10 to 12 minutes.
  5. Meanwhile, for the sauce, heat the oil on medium in another saucepan. Cook the onion and garlic for 2 to 3 minutes.
  6. Pour the Bourbon in the saucepan and let it flame until almost complete evaporation of the liquid.
  7. Using an immersion blender, emulsify the sauce until smooth. Salt and pepper.
  8. In a bowl, mix the tomato concasse ingredients. Set aside.
  9. Grill the veal steaks on both sides quickly and finish cooking on the top grill or at low temperature, while coating with sauce a few times. For light pink meat, remove the steaks from the barbecue (BBQ) when the juices reappear on both sides, the steaks have reduced slight and the internal temperature has reached 147°F (64°C).
  10. Place the steaks on a plate and cover loosely with aluminium foil. Let sit for 3 to 4 minutes.
  11. Bring the remaining sauce to a boil and simmer for 3 to 4 minutes.
  12. Place the veal steaks on the plates. Coat with sauce and top with crushed tomatoes.


Photo credit: Pratico-Pratiques