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
Toppings
White or black sesame seeds
6 green onions, sliced diagonally
Kimchi (optional)
Preparation
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.
Cook the brown basmati rice according to package directions. Set aside.
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.
Place the veal tenderloin on the baking sheet. Bake for 30-35 minutes. Remove from oven, cover and let rest for 5-10 minutes.
In a large bowl, combine all the ingredients for the rice and corn salad.
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.