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Veal Tenderloin with Ginger and Saint-Paulin 2013-08-06 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 Féd. producteurs de lait du Québec

4 1 4 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

Rate this recipe

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Gluten-free

portions

0:20

Preparation

0:25

COOKING

0:45

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

sauce:

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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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1

lime

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1 lb PRODUCT OF MEXICO

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

3 oz
(90 g)
canadian saint-paulin

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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

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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.

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.