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

Bring a touch of freshness with this grilled veal tenderloin served à la Caprese. The combination of this classic salad with the juiciness of this meat will almost immediately transport you to Italy!


  • 1 veal tenderloin filet mignon (680-800 g) Fontaine Family
  • Olive oil, for rubbing
  • Salt and freshly ground pepper
  • 6 tomatoes 

  • 1 mozzarella di bufala or fresh mozzarella (mozzarina type) of 100 g each
  • 1/2 red onion
  • 60 mL (1/4 cup) olive oil
  • 30 mL (2 tbsp.) balsamic vinegar
  • 60 mL (1/4 cup) capers
  • 250 mL (1 cup) small basil leaves
  • Salt and pepper to taste


  1. Preheat barbecue to high. Oil the grates.
  2. Rub tenderloin with a little olive oil, salt and pepper. Let stand for 10 minutes.
  3. Reduce the heat on the barbecue to medium. Grill the veal tenderloin for 10 to 15 minutes, turning at regular intervals.
  4. Remove the tenderloin and cover with aluminum foil. Let stand for 5 minutes.
  5. Meanwhile, slice tomatoes, break up mozzarella by hand. Mince red onion.
  6. In a small bowl, mix olive oil and balsamic vinegar.
  7. Alternate slices of tomato and mozzarella on a serving plate.
  8. Garnish with red onion, capers, oil mixture and basil leaves. Season with salt and pepper.
  9. Slice the meat and place on a large plate with Caprese salad and fresh grilled bread.

Side dishes

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