Veal Butt Tenderloin Roast

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


  • 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


  • 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


  1. Preheat oven to 300 °F (150 °C)
  2. Season roast with salt and pepper.
  3. 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).
  4. In the same skillet, sauté the onions. Add the veal stock, mustard, maple syrup and tarragon to the sautéed onions.
  5. Mix and bring to a boil. Reduce over medium heat for 10 minutes, or until almost no liquid remains.
  6. 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.
  7. Remove the veal from the oven and let stand for 5 to 10 minutes in aluminum foil.
  8. 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.