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Veal Medallions With Cabouron

Veal Medallions With Cabouron

8 portions


  • 125 ml (1/2 cup) balsamic vinegar
  • 125 ml (1/2 cup) honey
  • 250 ml (1 cup) beef broth or demi-glace sauce
  • 125 ml (1/2 cup) whipping cream (35%)
  • 15 ml (1 tbsp.) Dijon mustard
  • Salt and freshly ground pepper
  • 30 ml (2 tbsp.) butter
  • 16 Quebec milk-fed veal medallions
  • 340 g (12 oz) Le Cabouron, sliced


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  • In a saucepan, bring balsamic vinegar and honey to a boil and simmer for about 5 minutes or until slightly thickened.
  • Add beef broth or demi-glace sauce, cream and Dijon mustard. Add salt and pepper to taste and set aside.
  • In a frying pan, melt butter over medium heat and cook veal for 2 to 3 minutes per side.
  • Meat should be pink in the centre. Add salt and pepper to taste.
  • Divide Le Cabouron slices evenly among veal medallions, placing on top, and broil a few minutes until cheese melts.
  • Spoon honey-mustard sauce over veal, and serve with roasted rosemary potatoes, carrots and green beans.

You can use this cheese for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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