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Veal Tenderloin with Ginger and Saint-Paulin https://www.metro.ca/userfiles/image/recipes/filet-veau-gingembre-saint-paulin-4006.jpg PT20M PT25M PT45M
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.
4
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 lime 10 oz (300 g) spinach 2x10 oz (2x300 g) veal tenderloin salt and pepper 3 oz (90 g) canadian saint-paulin
Veal Tenderloin with Ginger and Saint-Paulin

Veal Tenderloin with Ginger and Saint-Paulin

Rate this recipe
1 Vote
  • Gluten-free
4
servings
0:20
Preparation
0:25
COOKING
0:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • sauce:
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    HEINZE KETCHUP, HELLMANN'S MAYONNAISE OR MCDONALD'S SAUCE

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    $3.49 ea.

    SELECTED SIZES SELECTED VARIETIES

  • 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
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    KNORR BOUILLON CUBES

    KNORR BOUILLON CUBES

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    SELECTED SIZES SELECTED VARIETIES

  • 1
    lime
  • 10 oz
    (300 g)
    spinach
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    128 - 142 g PRODUCT OF U.S.A. SELECTED VARIETIES

  • 2x10 oz
    (2x300 g)
    veal tenderloin

  • salt and pepper
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    AURORA SEA SALT OR BOUILLON CUBES

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    66 g - 1 kg SELECTED VARIETIES

  • 3 oz
    (90 g)
    canadian saint-paulin
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    SAPUTO CHEESE PETALS, WOOLWICH CRUMBLED FETA, ALEX DE PORTNEUF BRISE DU MATIN BRIE, LE CALENDOS CAMEMBERT OR METEORITE BLUE CHEESE

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    113 - 125 g

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    DELI CUT, 4.41/100 g

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    200 g

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    252 - 336 g SELECTED VARIETIES

Imprimer ma sélection

Preparation

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

Legal Notice

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.

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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