Roast veal tenderloin stuffed with garlic and peppercorns
Grain Fed veal, Ready to Cook
Veal butt tenderloin
1 veal butt tenderloin Fontaine Family (680-800g)
125 ml (1/2 cup) vinegar
5 ml (1 tsp.) mustard sauce
5 ml (1 tsp.) garlic powder
5 ml (1 tsp.) salt
5 ml (1 tsp.) black pepper powder
10-12 whole peppercorns
6-7 fresh garlic cloves (sliced into halves)
30 ml (2 tbsp.) ghee
15 ml (1 tbsp.) olive oil
Thyme as needed
In a small bowl, mix vinegar, salt, ground pepper, and mustard sauce, and set aside.
Using a paring knife, create several slits on both sides of the roast, and stuff sliced garlic and peppercorns evenly all around.
In a large bowl, combine the tenderloin with the vinegar mixture.
Cover and marinate for at least 1 hour, or preferably 4-6 hours or overnight in the fridge.
In a pot with olive oil and ghee, cook the meat on medium to low heat evenly on both sides. Cook covered for 8-10 minutes or until water forms in the pan, and the meat looks tender. Add thyme as needed.
Put contents of pot in a roasting pan and cook at 400°F for 5-7 minutes. Prior to serving, give it a quick high-heat broil for 2-3 minutes until the top is brown and crispy.
Let roast rest for 10 minutes, cut into slices and serve with your preferred sides and salads.
Tips and Tricks
Drippings from the roast can be used to make a gravy.
If you do not have ghee you can substitute with butter. Ghee tastes like butter, but with a slightly roasted, nutty background note.