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Veal Tenderloin with Scallops and Hollandaise Sauce https://www.metro.ca/userfiles/image/recipes/filet-veau-petoncles-sauce-hollandaise-5343.jpg PT25M PT10M PT35M
Season veal medallions. Brown meat in lemon butter on medium heat, about 2 minutes per side for medium done. Remove veal and reserve. In the same skillet, cook ginger and lime zest for 30 seconds. Add white wine and reduce by half on medium heat. Add honey. Cook to desired consistency. Remove ginger and zest and put them on the meat. Reserve pan juices. Fan three sliced halves on top of each medallions of veal. Salt and pepper. Spoon a bit of hollandaise over top. Broil until sliced scallops become opaque. Sauté vegetables in olive oil on medium-high heat. On warm plates, place broiled veal along with rice and vegetables, spoon hollandaise sauce over top and drizzle pan juices around.
2
14 oz (400 g) veal tenderloin, cut into 4 medallions salt and pepper to taste 2 Tbsp. (30 mL) lemon-flavoured butter 2 Tbsp. (30 mL) julienned ginger 1 Tbsp. (15 mL) lime zest 1/4 cup (60 mL) white wine 1 Tbsp. (15 mL) honey 6 large scallops, thawed and cut in 2 1 envelope hollandaise sauce Robusto olive oil as needed 1 zucchini, cut into strips 0.500 red pepper, sliced 1 cup (250 mL) parboiled rice, cooked
Veal Tenderloin with Scallops and Hollandaise Sauce

Veal Tenderloin with Scallops and Hollandaise Sauce

Rate this recipe
2 Votes
  • Gluten-free
  • Lactose-free
2
Veal Tenderloin with Scallops and Hollandaise Sauce
0:25
Preparation
0:10
COOKING
0:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 14 oz
    (400 g)
    veal tenderloin, cut into 4 medallions

  • salt and pepper to taste
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    1 kg, 66 g SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    lemon-flavoured butter
  • 2 Tbsp.
    (30 mL)
    julienned ginger
  • 1 Tbsp.
    (15 mL)
    lime zest
  • 1/4 cup
    (60 mL)
    white wine
  • 1 Tbsp.
    (15 mL)
    honey
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    AURORA HONEY

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    BILLY BEE HONEY

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    $6.99 ea.

    500 g, SELECTED VARIETIES

  • 6
    large scallops, thawed and cut in 2
  • 1
    envelope hollandaise sauce

  • Robusto olive oil as needed
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    SAVE $6.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $6.99 ea.

    750 ml - 1 L SELECTED VARIETIES

  • 1
    zucchini, cut into strips
  • 0.500
    red pepper, sliced
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    MINI SWEET PEPPERS

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    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

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    3 PK PRODUCT OF MEXICO

  • 1 cup
    (250 mL)
    parboiled rice, cooked
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    GREEN GIANT RICED VEGGIES

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    SELECTED SIZES SELECTED VARIETIES

    SCOTTI ARBORIO RICE

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    1 kg SELECTED VARIETIES

Imprimer ma sélection

Preparation

Season veal medallions.

Brown meat in lemon butter on medium heat, about 2 minutes per side for medium done.

Remove veal and reserve.

In the same skillet, cook ginger and lime zest for 30 seconds.

Add white wine and reduce by half on medium heat. Add honey.

Cook to desired consistency.

Remove ginger and zest and put them on the meat.

Reserve pan juices.

Fan three sliced halves on top of each medallions of veal. Salt and pepper.

Spoon a bit of hollandaise over top.

Broil until sliced scallops become opaque.

Sauté vegetables in olive oil on medium-high heat.

On warm plates, place broiled veal along with rice and vegetables, spoon hollandaise sauce over top and drizzle pan juices around.

Source : Chef Robert Villeneuve

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.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, 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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