VEAL FILET MIGNON RUBBED WITH COFFEE AND LEMON CORIANDER BUTTER
Grain Fed veal, Milk Fed Veal
Veal butt tenderloin
20 min
Preparation
15 min
Cooking
4
Portions
Ingredients
- 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
Preparation
- In a bowl, combine all ingredients for the dry rub spice. Set aside.
- Preheat barbecue to high. Oil the grill.
- Rub the tenderloin with the spice rub. Let stand 10 minutes.
- Reduce heat on barbecue to medium. Grill veal tenderloin for 10 to 15 minutes, turning at regular intervals.
- Remove tenderloin from grill, place on plate and cover with aluminum foil and allow to rest for 5 minutes.
- Mix all ingredients for the seasoned butter. Set aside at room temperature.
- Cut fillet into medallions 1 1/2 inches thick and top with seasoned butter.