Veal Tenderloin with Scallops and Hollandaise Sauce
| Preparation: | 25 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 35 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Chef Robert Villeneuve |
Recipe ingredients
- 14-oz. (400 g) veal tenderloin, cut into 4 medallions
- Salt and pepper to taste
- 2 Tbsp. (30 mL) Irresistibles lemon-flavoured butter*
- 2 Tbsp. (30 mL) julienned ginger
- 1 Tbsp. (15 mL) lime zest
- ¼ cup (60 mL) white wine
- 1 Tbsp. (15 mL) honey*
- 6 large scallops, thawed and cut in 2
- 1 envelope hollandaise sauce
- Irresistibles Robusto olive oil* as needed
- 1 zucchini, cut into strips
- ½ red pepper, sliced
- 1 cup (250 mL) parboiled rice*, cooked
Preparation
Season veal medallions.
Brown meat in lemon butter on medium heat, about 2 minutes per side for medium done.
Remove veal and reserve.
In the same skillet, cook ginger and lime zest for 30 seconds.
Add white wine and reduce by half on medium heat. Add honey.
Cook to desired consistency.
Remove ginger and zest and put them on the meat.
Reserve pan juices.
Fan three sliced halves on top of each medallions of veal. Salt and pepper.
Spoon a bit of hollandaise over top.
Broil until sliced scallops become opaque.
Sauté vegetables in olive oil on medium-high heat.
On warm plates, place broiled veal along with rice and vegetables, spoon hollandaise sauce over top and drizzle pan juices around.
Suggestion
Veal is best served slightly pink. Because its flesh is lean, it tends to dry out and harden easily. It is therefore advisable to bard it or coat it with fat.* 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!
Recipe suggestions
- Quebec Grain-Fed Veal Scallops with Lemon Herb Sauce
- Quebec Milk-Fed Veal Scallops with Oranges and Triple Sec Sauce
- Veal Tenderloin with Ginger and Saint-Paulin
- Pan-fried Monkfish with Cauliflower Purée and Hollandaise Sauce
- Pork Tenderloin with Cherimoya Sauce
- Scaloppine al limone (Veal Scallops with Lemon)
- Pork Tenderloin with Raspberry Sauce
- Grain-Fed Veal Tenderloin à la Rossini, with Fresh Tagliatelle and morel mushroom sauce, from Montreal's Europa Restaurant
- Quebec Grain-Fed Veal Scallops with Limoncello sauce and artichoke and refreshing Italian Liqueur
- Scallops in Sauce
Quebec Milk-Fed Veal Scallops with Oranges and Triple Sec Sauce
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