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
Preheat the oven to 300 ° F (150 ° C).
Season the roast with salt and pepper.
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.
In the same pan, brown the onions. Add the veal stock, mustard, maple syrup and tarragon to the sautéed onions.
Mix and bring to a boil. Reduce heat to medium for 10 minutes, or until almost no liquid remains.
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.
Remove the veal from the oven and let rest for 5 to 10 minutes in aluminum foil.
Slice the roast into 1-inch-thick medallions. Top with the mustard and maple syrup sauce.
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.