Grain Fed veal, Milk Fed Veal
Veal butt tenderloin
30min Preparation
1H Cooking
6 Portions


  • 1 Head of veal tenderloin (680-800g) Fontaine Family
  • Sea salt and black pepper to taste
  • 30 ml (2 tbsp) butter
  • 15 ml (1 tbsp) extra virgin olive oil


  • 1 onion, minced
  • 250 ml (1 cup) veal stock
  • 30 ml (2 tbsp) Dijon mustard
  • 60 ml (1/4 cup) maple syrup
  • 2.5 ml (1/2 tsp) dried tarragon
  • 1/2 cup (125 ml) 15% cooking cream


  1. Preheat the oven to 300 ° F (150 ° C).
  2. Season the roast with salt and pepper.
  3. In a skillet, melt the butter with the oil over medium-high heat and brown the veal fillet for 2 minutes on each side. Transfer the meat to a baking dish and roast for 1 hour or until the internal temperature reaches 140 ° F (61 ° C) is reached.
  4. In the same pan, brown the onions. Add the veal stock, mustard, maple syrup and tarragon to the sautéed onions.
  5. Mix and bring to a boil. Reduce heat to medium for 10 minutes, or until almost no liquid remains.
  6. Pour in the cream and continue cooking for 1 minute longer, while the sauce thickens a little. Taste the sauce, adjust the seasoning if necessary.
  7. Remove the veal from the oven and let rest for 5 to 10 minutes in aluminum foil.
  8. Slice the roast into 1-inch-thick medallions. Top with the mustard and maple syrup sauce.

Side dishes

Serve with a creamy mixture of mashed potatoes and carrots and a small side of grilled vegetables. Or serve with fresh garden pesto or chimichurri sauce.

Tips and Tricks

Leftover roast? Why not use it in a delicious sandwich or salad for lunch the next day.