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Veal Sirloin With L'Empereur Sauce

4 portions


  • 60 ml (4 tbsp.) Butter
  • 8 small veal cutlets, 60 g (2 oz) each
  • Pepper, fresh ground
  • 1 shallot, finely chopped
  • 1 cortland apple, sliced
  • 45 ml (3 tbsp.) Maple syrup
  • 5 ml (1 tsp.) Cumin seeds, crushed
  • 15 ml (1 tbsp.) Fresh rosemary, finely chopped
  • 125 ml (1/2 cup) veal stock or beef bouillon
  • Salt and pepper, to taste
  • 30 ml (2 tbsp.) 15% cream
  • 8 thin slices of L'Empereur cheese


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • Pound the veal cutlets with a mallet or meat pounder to tenderize them. Set aside.
  • Heat half the butter in a frying pan with a thick bottom. Pepper the cutlets and cook them on high. Set aside and keep warm in another dish.
  • In the same pan, add the remaining butter.
  • Add shallot, apples, maple syrup, cumin and rosemary. Caramelize.
  • Add the veal stock or beef bouillon and reduce. Salt and pepper, if desired.
  • Add the cream and incorporate well. Return the veal cutlets to the pan. Place a slice of cheese on each cutlet and broil in the oven about 2 minutes at 230ºC (450ºF) until melted.


You can replace the L'Empereur with a Le Cru du Clocher, a Pied-De-Vent or a Camembert From Here.


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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