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Metro Lakeshore & Geneva
101 Lakeshore Rd.
St. Catharines ON
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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
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
-
Gluten-free
4
servings
0:20
Preparation
0:25
COOKING
0:45
TOTAL TIME
Ingredients
-
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 stockYou might like:
Flyer Deals
(2)
-
1
lime
-
10 oz
(300 g)spinach
-
2x10 oz
(2x300 g)veal tenderloin
-
salt and pepper
-
3 oz
(90 g)canadian saint-paulinYou might like:
Flyer Deals
(3)
AGROPUR IMPORT COLLECTION STILTON OR COMTÉ CHEESE, RUSTIC CAMEMBERT OR LIGHT OR MANCHAREAL QUESO MANCHEGO
$7.99 ea.
150 - 250 g
SELECTION CHEESE BARS 400-450 g OR SHREDDED CHEESE 300-350
$4.99 ea.
SELECTION VARIETIES
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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