Indulge in the tender delight of veal tenderloin medallions, elegantly dressed in a luscious lemon cream sauce. This dish combines the delicate, melt-in-your-mouth texture of veal with a zesty, velvety sauce that balances richness and brightness. Perfect for a special occasion or a family BBQ. This dish promises to elevate your dining experience with every bite.
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GRILLED VEAL BUTT TENDERLOIN WITH LEMON CREAM SAUCE
Grain Fed veal, Milk Fed Veal
Veal butt tenderloin
35 min
Preparation
30 min
Cooking
4
Portions
Ingredients
- 1 Famille Fontaine Veal Butt Tenderloin (average 900 g)
- Olive oil as needed
- 5 ml (1 teaspoon) oregano
- 5 ml (1 teaspoon) salt
- 5 ml (1 teaspoon) freshly ground pepper
Lemon Cream Sauce
- 250 ml (1 cup) chicken stock, no salt added
- 1 garlic clove, minced
- 60 ml (4 tablespoons) or 1 lemon, juiced
- 250 ml (1 cup) whipping cream (35%)
- 1 oregano spring
- 10 ml (2 teaspoons) cornstarch
- 30 ml (2 tablespoons) water
- Salt and pepper, to taste
For Garnish (optional)
- Lemon zest
- Malden salt
- Fresh oregano, finely chopped
Garlic Butter Veal Tips Linguine
- 113 g to 140 g veal butt tenderloin arrowhead (tips), cut into 3/4-inch cubes
- salt and pepper, to taste
- 15 ml (1 tablespoon olive oil) or as needed
- 30 ml (2 tablespoons) unsalted butter
- 2 garlic cloves, minced
- 15 ml (1 tablespoon) fresh parsley
- 1 (225 g) package of dried linguine
Preparation
- Mix together the oregano, salt, and pepper, set aside.
- Using your fingers, gently pull the veal butt tenderloin sides apart. The middle section is the tenderloin, the larger side is the “ear” and the smaller side is the “arrowhead.”
Using a sharp knife, follow the natural separation that you have started with your fingers and cut off the ear and arrowhead.
Remove excess fat, and silver skin from the veal. - Season the tenderloin and ear pieces all over with the spice mixture and set aside.
- Reserve the arrowhead for Garlic Butter Veal Tips Linguine recipe.
- Add the chicken stock, minced garlic, lemon juice, whipping cream and oregano to a medium saucepan over medium-high heat. Bring the pan to a gentle boil, stirring occasionally.
Reduce the heat to medium-low and simmer for 20 minutes, stirring occasionally.
While the sauce simmers, preheat the grill on medium high for 5 minutes. - Cook for 1 minute on each side (4 sides) or until lightly charred.
Reduce the grill to medium and cook until an internal temperature of 130°F is reached. 4 to 6 minutes, turning occasionally. - Remove and let rest for 10 minutes on a cutting board before carving .
- While the meat rests, finish the sauce and make the Garlic Butter Veal Tips Linguine.
- To finish cream sauce, remove the oregano. In a small bowl mix cornstarch with water, to make a slurry. Pour the slurry into the sauce and stir to combine. Wait 2 to 3 minutes and check the consistency.
Once you are happy with the consistency of the sauce, taste, then season with salt and pepper. - Slice into 1/2” thick medallions and place on the lemon cream sauce alongside Garlic Butter Veal Tips Linguine and your favourite grilled vegetables.
- For the garlic butter veal tips linguine recipe, cut veal tips into small cubes and season all over with salt and pepper.
Cook the pasta as per package directions.
- Start the veal with about 7 minutes of pasta cooking time left.
- Heat the oil in a large heavy sauté pan over medium-high heat.
Add the veal cubes and cook for 3 to 4 minutes, tossing every minute. Stir in the butter and garlic and cook for 1 to 2 minutes, stirring often.
Add the parsley and stir to combine. - Using tongs, add the pasta directly from the pasta pot to the sauté pan with the veal. Ladle in half a cup of pasta water and toss to combine. Add more water a little at a time until your preferred amount of sauce is reached.
Serve as a side with the veal medallions and enjoy.
- recipe, video and photo developed by: @ZIMMYSNOOK - MEAT PRO, check out the video on our Instagram page.
Side dishes
Garlic Butter Veal Tips Linguine
Grilled vegetables