Veal Tenderloin with Ginger and Saint-Paulin
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 45 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Féd. producteurs de lait du Québec |
Recipe ingredients
- Sauce:
- 1 tbsp (15 mL) peanut oil
- 2 oz (60 g) shallots, chopped
- 2 oz (60 g) ginger root, peeled and julienned
- 1/2 cup (125 mL) white wine
- 1/2 cup (125 mL) veal stock
- 1 lime
- 10 oz (300 g) spinach
- 2 veal tenderloins, 10 oz (300 g) each
- Salt and pepper
- 3 oz (90 g) Canadian Saint-Paulin
Preparation
Preheat broiler.
In a saucepan, sweat shallots and ginger in a little oil 2 to 3 minutes. Add white wine and reduce until completely evaporated. Add veal stock and reduce to about 3/4 cup (175 mL). Adjust seasoning.
Peel and separate lime in sections.
Wash spinach and remove stems. Cook until just wilted (about 1 minute) in a non-stick frying pan (leaves must remain whole).
Remove fat and nerves from tenderloins. Slice into medallions (3 per person). Cook gently in a non-stick frying pan. Medallions should be cooked through but still remain tender.
Place a slice of cheese on each medallion and broil lightly.
Arrange spinach in the middle of each plate. Arrange medallions on spinach, garnish with lime sections and pour sauce around them.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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