Grain Fed veal, Milk Fed Veal
Veal butt tenderloin
25 min Preparation
45 min Cooking
6 Portions


  • 1 Veal tenderloin Fontaine Family


  • 2 garlic cloves, finely chopped
  • 45 ml (3 tbsp.) ketchup
  • 30 ml (2 tbsp.) soy sauce, reduced in salt
  • 30 ml (2 tbsp.) ginger, grated
  • 30 ml (2 tbsp.) sesame oil
  • 15 ml (1 tbsp) Sriracha sauce or gochujang chili paste (for a more authentic version) - optional if you don’t like spicy

Rice salad

  • 320 g (1 1/2 cups) brown basmati rice, cooked according to package directions
  • 45 ml (3 tbsp.) soy sauce
  • 30 ml (2 tbsp.) rice vinegar
  • 15 ml (1 tbsp.) brown sugar
  • 10 ml (2 tsp.) sesame oil
  • 750 ml (3 cups) frozen corn, thawed
  • 4 to 6 Napa cabbage leaves, chopped
  • 60 ml (1/4 cup) cilantro, coarsely chopped


  • White or black sesame seeds
  • 6 green onions, sliced diagonally
  • Kimchi (optional)


  1. In a large bowl, combine all the ingredients for the Korean-style marinade. Add the Fontaine Family veal tenderloin and coat well. Cover and refrigerate for at least 1 hour, ideally overnight.
  2. Cook the brown basmati rice according to package directions. Set aside.
  3. Place the rack in the centre of the oven. Preheat oven to 230°C (450°F). Line a baking sheet with reusable paper or aluminum foil.
  4. Place the veal tenderloin on the baking sheet. Bake for 30-35 minutes. Remove from oven, cover and let rest for 5-10 minutes.
  5. In a large bowl, combine all the ingredients for the rice and corn salad.
  6. In a large serving plate, place the rice and corn salad in the centre. Place the veal tenderloin on top, either whole or sliced.

Side dishes

Garnish with sesame seeds, green onion and kimchi (optional). Place in the centre of the table so that everyone can help themselves according to their taste and hunger.

Tips and Tricks