Quebec Grain-Fed Veal Tenderloin with Whole Grain Mustard and Apples

Quebec Grain-Fed Veal Tenderloin with Whole Grain Mustard and Apples
  • 6 servings
  • 0:35 Preparation
  • 0:20 Cooking
  • 1:15 Total Time


Add all
  • sufficient quantity olive oil

  • 2 lb
    (1 kg)

    grain-fed veal tenderloin, in once piece

  • mustard and apple sauce

  • 2

    large red onions, minced

  • 2

    granny smith apples, peeled, cored and cut into thin slices

  • 1/4 cup
    (60 mL)


  • 1/3 cup
    (80 mL)

    apple cider vinegar

  • 1/2 cup
    (125 mL)

    white wine

  • 1/2 cup
    (125 mL)

    35% cream

  • 1/3 cup
    (80 mL)

    whole grain mustard

  • Salt and pepper to taste


Oven temperature: 180°C (350°F)

Heat 45 ml (3 Tbsp.) olive oil in a large skillet over medium-high heat. Brown the tenderloin on all sides. Season with salt and pepper. Transfer tenderloin to a small rectangular roasting pan. Roast in oven for 15 to 20 minutes until slightly pink inside. A meat thermometer should read between 60 and 65°C (150°F) for medium rare. Cover with aluminum foil and let rest for 20 minutes in switched-off oven, with door ajar.

Meanwhile, heat 30 ml (2 Tbsp.) olive oil in the same skillet over medium heat. Add onions and cook for 3 minutes. Add apples and cook for 5 minutes. Pour in honey and caramelize for a few minutes. Deglaze the skillet with cider vinegar and reduce by half again. Add the cream, then the mustard. Heat 2 to 3 minutes.

Carve the tenderloin. Pour sauce onto serving plates, and arrange the slices of meat on the sauce.

Serve with basmati rice.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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