Experience an elegant fusion of tender veal tenderloin and the bold flavors of traditional Japanese tataki with this culinary masterpiece.
Veal tenderloin tataki
Grain Fed veal, Milk Fed Veal
Veal butt tenderloin
30min
Preparation
10 min
Cooking
8
Portions
Ingredients
- 1 veal tenderloin filet mignon (680-800g) Fontaine Family
- Sea salt and black pepper to taste
- 15 ml (1 tbsp) sesame oil
- 15 ml (1 tbsp) of butter
Marinade
- 30 ml (2 tbsp.) rice vinegar
- 30 ml (2 tbsp.) soy sauce
- 15 ml (1 tbsp.) water
- 2 green onions, thinly sliced
- 1 clove garlic, finely grated
- 15 ml (1 tbsp.) fresh ginger, finely chopped
- 15 ml (1 tbsp.) brown sugar
Garnish
- 500 ml (2 tasses) d'épinards frais
- 125 ml (½ tasse) d'édamames
- 1 oignons vert, ciselé
- graines de sésame
Preparation
- For the marinade, add the rice vinegar, soy sauce and water to a pan and stir well. Bring the mixture to a boil for a few minutes and set aside.
- Add the green onions, garlic, ginger and brown sugar to the mixture and stir well.
- Reserve the mixture to cool (the onions and garlic should stay slightly raw).
- Season the veal tenderloin filet mignon with salt and pepper and let stand for about 10 minutes at room temperature.
- In a skillet, melt the butter with the oil over medium-high heat and brown the veal fillet for 4 minutes on each side. The tenderloin should be rare or medium-rare inside.
- Transfer the meat to a cutting board and let rest for 5 minutes.
- Thinly slice the fillet and place it on a mixture of baby spinach leaves and Edamame.
- Coat the tenderloin and salad with the marinade and sprinkle with sesame seeds..
Side dishes
Garnish with finely sliced shallots and red pepper and walnut crumbs.