Dijon-Maple Veal Tenderloin Steaks
Grain Fed veal, Milk Fed Veal
Veal butt tenderloin
30 min
Preparation
4 min
Cooking
4
Portions
Ingredients
- 1 Fontaine Family veal butt tenderloin filet mignon
- 30 ml (2 tbsp.) coriander seeds
marinade
- 45 ml (3 tbsp.) Dijon mustard
- 45 ml (3 tbsp.) apple cider vinegar
- 45 ml (3 tbsp.) maple syrup
- 15 ml (1 tbsp.) ginger, grated
- 1 orange (zest & juice)
- 10 ml (2 tsp.) ground turmeric
salad
- ½ fennel, cut with a mandolin
- ½ radicchio, cut with a mandolin
- ¼ white cabbage, cut with a mandolin
- 1 apple, cut with a mandolin
- 60 ml (¼ cup) fresh tarragon, chopped
- 60 ml (¼ cup) fresh parsley, chopped
Salad dressing
- 30 ml (2 tbsp.) plain Greek yogurt
- 30 ml (2 tbsp.) light mayonnaise
Preparation
- Slice the Fontaine Family veal tenderloin head into 8 steaks (medallions).
- Place all the ingredients for the marinade in a bowl. Add a dash of oil and season with salt and pepper. Using a whisk, thoroughly mix the marinade ingredients.
- Place the steaks in a large bowl. Add half the marinade and the coriander seeds. Mix well and marinate for 2 to 12 hours.
- Mix the second half of the marinade with the Greek yogurt and light mayonnaise to make a salad dressing.
- In a bowl, put all the salad ingredients and the salad dressing. Mix well and set aside.
- In a pan over high heat sprayed with oil (or on the BBQ), cook the steaks for 2 minutes on each side.
Side dishes
Serve the steaks with the salad.
Tips and Tricks
To add an extra layer of flavour to the dish, use a brush and the remaining marinade to brush on the steaks as they finish cooking in the pan or on the BBQ!