Veal Butt Tenderloin Roast
Grain Fed veal, Milk Fed Veal
Veal butt tenderloin
30min
Preparation
1H
Cooking
6
Portions
Ingredients
- 1 veal butt tenderloin (680-800g) Fontaine Family
- 30 ml (2 tbsp) butter
- 15 ml (1 tbsp) extra virgin olive oil
- Sea salt and black pepper to taste
Sauce
- 1 onion, chopped
- 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
- 125 ml (1/2 cup) 15% cooking cream
Preparation
- Preheat oven to 300 °F (150 °C)
- Season roast with salt and pepper.
- In a skillet, melt butter with oil over medium-high heat and brown the veal fillet for 2 minutes on each side.
Transfer meat to an ovenproof dish and roast for 1 hour or until internal temperature reaches 140°F (61°C). - In the same skillet, sauté the onions. Add the veal stock, mustard, maple syrup and tarragon to the sautéed onions.
- Mix and bring to a boil. Reduce over medium heat for 10 minutes, or until almost no liquid remains.
- Pour in the cream and cook for another 1 minute until the sauce thickens a little. Taste the sauce and adjust the seasoning, if necessary.
- Remove the veal from the oven and let stand for 5 to 10 minutes in aluminum foil.
- Slice roast into 1-inch thick medallions. Top with mustard sauce and maple syrup.
Side dishes
Serve with a creamy mixture of mashed potatoes and carrots and a small side of grilled vegetables.
Or serve with garden-fresh pesto or chimichurri sauce.
Tips and Tricks
Leftover roast? Why not use it in a delicious sandwich or salad for lunch the following day.