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Veal with rhubarb and Lemaire Swiss

Veal with rhubarb and Lemaire Swiss

4 portions


  • 4 veal sirloin steaks, 1.25 cm (½ in.) Thick and 150 g (5 ½ oz.) Each
  • 30 ml (2 tbsp.) Butter
  • 1 leek, thinly sliced
  • 250 ml (1 cup) rhubarb*, peeled (if necessary) and diced
  • 60 ml (¼ cup) maple syrup
  • Salt and pepper
  • 150 g (5 ½ oz.) Lemaire Swiss cheese, sliced or grated


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  • In a saucepan, melt half the butter over medium-high heat and cook the leek for 2 minutes.
  • Add the rhubarb and cook 2 more minutes.
  • Add the maple syrup and cook over medium heat for about 5 minutes. Add salt and pepper.
  • Preheat the oven to broil.
  • In a large oven-proof skillet, melt the remaining butter over high heat and sear the steaks 3 minutes per side.
  • Top each steak with the rhubarb mixture and cheese.
  • Brown in the oven and serve with the cooking juices.
  • *If fresh rhubarb is not available, replace the rhubarb and maple syrup with 80 ml (1/3 cup) rhubarb jam, homemade or store-bought.

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Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

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