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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

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

1 Vote

Gluten-free

servings

0:20

Preparation

0:25

COOKING

0:45

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

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

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Flyer Deal (1)

ATTITUDE ORGANIC SALADS

$5.49 ea.

142 g PRODUCT OF CANADA SELECTED VARIETIES

2x10 oz
(2x300 g)
veal tenderloin

salt and pepper

3 oz
(90 g)
canadian saint-paulin

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Flyer Deals (4)

JENSEN CHEESE CURDS

$2.29 /100g

10.39/lb SELECTED VARIETIES

WHISPS CHEESE SNACKS OR PLANTERS CRAFT BAR MIX

$4.99 ea.

SELECTED SIZES SELECTED VARIETIES

MARC ANGELO SNACKISSIMO SNACKS

$3.79 ea.

60 - 70 g SELECTED VARIETIES

BABYBEL OR THE LAUGHING COW CHEESE

$10.99 ea.

360 - 535 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

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Gluten-free recipes

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