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Maple-pepper-glazed Barbecue Veal Tenderloin with Grilled Vegetables https://www.metro.ca/userfiles/image/recipes/filet-veau-grille-poivrons-sirop-erable-gingembre-5893.jpg PT30M PT25M PT2H55M
Quarter the potatoes; cut the 4 peppers into strips; and cut up half the ginger and 1 pearl onion. Place these ingredients in a bowl, drizzle with olive oil and salt. Transfer to a grill sheet pan. Set aside. Seed and cut up red pepper and hot pepper; peel garlic cloves and remaining ginger; and cut up remaining onion. In a pan over medium heat, lightly brown these vegetables in olive oil for about 5 minutes. Add maple syrup and cook 1 minute. Deglaze with cider vinegar. Transfer to the bowl of a food processor and purée. Taste and salt to taste. Refrigerate to cool completely. Brush veal tenderloin with pepper purée and marinate for 1 - 2 hours. Preheat barbecue to medium-high. Place grill sheet pan of vegetables on hot grills and start cooking. After 10 minutes, add whole veal tenderloin and sear 2 minutes per side, then move to the cooler part of the grill and cook over indirect heat. Cook 4 - 5 minutes per side, basting again with marinade. Veal is done to medium when meat thermometer reads 160°F (71°C), and well-done whenl it reads 170°F (77°C) Let meat stand 10 minutes. Serve with grilled vegetables.
4
1/2 lb (225 g) trimmed veal tenderloin 8 creamer potatoes 4 sweet peppers, whatever colour 1 red pepper 1 in. (2.5 cm) piece of fresh ginger 2 pearl onions 1 small hot pepper 4 garlic cloves 3 Tbsp. (45 mL) extra virgin olive oil 3 Tbsp. (45 mL) Maple syrup 1 Tbsp. (15 mL) cider vinegar salt to taste
Maple-pepper-glazed Barbecue Veal Tenderloin with Grilled Vegetables

Maple-pepper-glazed Barbecue Veal Tenderloin with Grilled Vegetables

Rate this recipe
4 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:30
Preparation
0:25
COOKING
2:55
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/2 lb
    (225 g)
    trimmed veal tenderloin
  • 8
    creamer potatoes
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    SWEET POTATOES

    SWEET POTATOES

    $1.49 /lb

    PRODUCT OF U.S.A. 3.28/kg

    CARISMA YELLOW POTATOES

    CARISMA YELLOW POTATOES

    $3.99 ea.

    3 lb PRODUCT OF U.S.A., No. 1 GRADE

  • 4
    sweet peppers, whatever colour
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    ORGANIC SWEET PEPPERS

    ORGANIC SWEET PEPPERS

    $3.99 ea.

    2 PK, PRODUCT ONTARIO

    ASSORTED COLOUR SWEET PEPPERS 3 PK

    ASSORTED COLOUR SWEET PEPPERS 3 PK

    $3.99 ea.

    PRODUCT OF ONTARIO

  • 1
    red pepper
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    ORGANIC SWEET PEPPERS

    ORGANIC SWEET PEPPERS

    $3.99 ea.

    2 PK, PRODUCT ONTARIO

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    ASSORTED COLOUR SWEET PEPPERS 3 PK

    $3.99 ea.

    PRODUCT OF ONTARIO

  • 1
    in. (2.5 cm) piece of fresh ginger
  • 2
    pearl onions
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    SWEET ONIONS

    SWEET ONIONS

    $3.99 ea.

    3 lb PRODUCT OF PERU, No. 1 GRADE

  • 1
    small hot pepper
  • 4
    garlic cloves
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    GARLIC

    GARLIC

    $3.99 ea.

    115 g PRODUCT OF ONTARIO

  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
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    TERRA DELYSSA EXTRA VIRGIN OLIVE OIL

    TERRA DELYSSA EXTRA VIRGIN OLIVE OIL

    $8.99 ea.

    1 L SELECTED VARIETIES

  • 3 Tbsp.
    (45 mL)
    Maple syrup
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    SAVE UP TO $4.50
    IRRESISTIBLES MAPLE SYRUP

    IRRESISTIBLES MAPLE SYRUP

    $6.99 ea.

    500 - 540 ml SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    cider vinegar
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    IRRESISTIBLES BALSAMIC VINEGAR

    IRRESISTIBLES BALSAMIC VINEGAR

    $6.99 ea.

    250 ml SELECTED VARIETIES


  • salt to taste
Imprimer ma sélection

Preparation

Quarter the potatoes; cut the 4 peppers into strips; and cut up half the ginger and 1 pearl onion.

Place these ingredients in a bowl, drizzle with olive oil and salt.

Transfer to a grill sheet pan. Set aside.

Seed and cut up red pepper and hot pepper; peel garlic cloves and remaining ginger; and cut up remaining onion.

In a pan over medium heat, lightly brown these vegetables in olive oil for about 5 minutes. Add maple syrup and cook 1 minute.

Deglaze with cider vinegar.

Transfer to the bowl of a food processor and purée. Taste and salt to taste.

Refrigerate to cool completely.

Brush veal tenderloin with pepper purée and marinate for 1 - 2 hours.

Preheat barbecue to medium-high.

Place grill sheet pan of vegetables on hot grills and start cooking.

After 10 minutes, add whole veal tenderloin and sear 2 minutes per side, then move to the cooler part of the grill and cook over indirect heat.

Cook 4 - 5 minutes per side, basting again with marinade.

Veal is done to medium when meat thermometer reads 160°F (71°C), and well-done whenl it reads 170°F (77°C)

Let meat stand 10 minutes. Serve with grilled vegetables.

Source : "Chef Anne Desjardins - Émission ""Par dessus le marché"""

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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