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Quebec Grain-Fed Veal Tenderloin with Whole Grain Mustard and Apples https://www.metro.ca/userfiles/image/recipes/Filet-Veau-grain-moutarde-pommes-4595.jpg PT35M PT20M PT1H15M
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.
6
4 4 5 3
sufficient quantity, olive oil 2 lb (1 kg) grain-fed veal tenderloin, in once piece
Quebec Grain-Fed Veal Tenderloin with Whole Grain Mustard and Apples

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

Rate this recipe
4 Votes
  • Gluten-free
6
portions
0:35
Preparation
0:20
COOKING
1:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • sufficient quantity, olive oil
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  • 2 lb
    (1 kg)
    grain-fed veal tenderloin, in once piece
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  • mustard and apple sauce


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  • 2
    large red onion, minced
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  • 2
    granny smith apples, peeled, cored and cut into thin slices
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  • 1/4 cup
    (60 mL)
    honey
  • 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
Imprimer ma sélection

Preparation

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

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Gluten-free recipes

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