Dijon-Maple Veal Tenderloin Steaks

Grain Fed veal, Milk Fed Veal
Veal butt tenderloin
30 min Preparation
4 min Cooking
4 Portions


  • 1 Fontaine Family veal butt tenderloin filet mignon
  • 30 ml (2 tbsp.) coriander seeds


  • 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


  • 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


  1. Slice the Fontaine Family veal tenderloin head into 8 steaks (medallions).
  2. 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.
  3. Place the steaks in a large bowl. Add half the marinade and the coriander seeds. Mix well and marinate for 2 to 12 hours.
  4. Mix the second half of the marinade with the Greek yogurt and light mayonnaise to make a salad dressing.
  5. In a bowl, put all the salad ingredients and the salad dressing. Mix well and set aside.
  6. 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!