Veal tenderloin medallions grilled

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


  • 1 veal butt tenderloin ( 680-800g) Fontaine Family, cut into medallion 1-1½’’ thick
  • 30 ml (2 tablespoons) olive oil
  • 30 mL (2 tablespoons) steak spice
  • sprigs of fresh rosemary (optional)

Steak Spice

  • 30 ml (2 tbsp) each, sea salt, black pepper, garlic powder
  • 15 ml (1 tbsp) each, smoked paprika, onion powder
  • 10 mL (2 tsp) each, rosemary and dried thyme

Shallot Butter Spread

  • 250 ml (1 cup) of butter, softened
  • 1 whole shallot, diced and caramelised
  • olive oil as needed


  1. Cut the tenderloin into medallions 1-1½’’ thick, 5-6 pieces.
  2. Allow the meat to rest at room temperature for 30 to 60 minutes.
  3. In the meantime, prepare the butter with shallots. Dice the shallot. Soften the butter and transfer it to a bowl. In a small skillet, sauté the shallots over medium heat in a little olive oil until golden brown. Add the shallots to the butter. Stir in the oils and cooking juices as well in order to capture all the flavour. Stir well until butter is smooth. Transfer to a dish or container. Refrigerate until butter mixture is firm and ready to use.
  4. For the steak spice, in a small bowl, combine all the ingredients for the steak seasoning. Store remaining steak seasoning in an airtight container for up to 6 months.
  5. Blot meat with paper towel to remove any moisture.
  6. Rub medallions on both sides with oil and season with steak spice.
  7. Preheat grill to medium-high and place veal medallions on grill, close lid and cook for 4 minutes. Turn the medallions over, brush just a little on each side with the shallot butter mixture and place a sprig of fresh rosemary. Close the lid. Continue cooking for another 4 minutes or until the meat has reached the desired degree of doneness.
  8. Remove medallions from the grill. Add a spoonful of the shallot butter and garnish with a sprig of fresh thyme.
  9. Let stand for about 5 minutes.

Side dishes

Serve with a creamy mashed potato and a side dish of roasted Brussels sprouts.

Tips and Tricks

If you aren’t able to grill outdoors, the veal medallions can be cooked in a large ridged grill pan over moderately high heat, turning over once, 8 to 10 minutes total for one inch thick pieces or or until the meat has reached your desired degree of doneness. It is never recommended to turn the meat more than once.