Grain Fed veal, Milk Fed Veal
Veal butt tenderloin
20 min Preparation
15 min Cooking
4 Portions

Coffee lovers will love this aromatic filet mignon, rubbed with spices and espresso. The delicate taste of the lemon-coriander butter adds the finishing touch to this dish, which is sure to become a household favourite.


  • 1 veal butt tenderloin (filet mignon) (680-800 g) Fontaine Family

Spice rub

  • 30 ml (2 tbsp.) coffee, finely ground
  • 30 ml (2 tbsp.) fine sea salt
  • 15 ml (1 tbsp.) brown sugar
  • 15 ml (1 tbsp.) chili powder
  • 15 ml (1 tbsp.) sweet paprika
  • 5 ml (1 tsp.) ground cumin
  • 5 ml (1 tsp.) ground black pepper
  • 2.5 ml (1/2 tsp.) garlic powder

lemon butter

  • 225 g (1/2 lb.) salted butter, room temperature
  • 45 ml (3 tbsp.) fresh coriander, finely chopped
  • 2 green onions, finely chopped
  • 1 dash lime juice
  • 5 ml (1 tsp.) finely grated lime zest


  1. In a bowl, combine all ingredients for the dry rub spice. Set aside.
  2. Preheat barbecue to high. Oil the grill.
  3. Rub the tenderloin with the spice rub. Let stand 10 minutes.
  4. Reduce heat on barbecue to medium. Grill veal tenderloin for 10 to 15 minutes, turning at regular intervals.
  5. Remove tenderloin from grill, place on plate and cover with aluminum foil and allow to rest for 5 minutes.
  6. Mix all ingredients for the seasoned butter. Set aside at room temperature.
  7. Cut fillet into medallions 1 1/2 inches thick and top with seasoned butter.

Side dishes

Tips and Tricks