Veal Tenderloin with Ginger and Saint-Paulin

Veal Tenderloin with Ginger and Saint-Paulin
  • 4 servings
  • 0:20 Preparation
  • 0:25 Cooking
  • 0:45 Total Time


Add all
  • 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


  • 10 oz
    (300 g)


  • 2x10 oz
    (2x300 g)

    veal tenderloin

  • salt and pepper

  • 3 oz
    (90 g)

    canadian saint-paulin


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.

Source: Féd. producteurs de lait du Québec

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007