Veal Tenderloin Roast with Chimichurri Sauce

Grain Fed veal, Milk Fed Veal
Veal butt tenderloin
15 min Preparation
1 h Cooking
6 Portions

Experience the culinary delight of our delicately tender filet mignon, topped with a generous portion of our homemade chimichurri sauce. Each bite is a symphony of mouth-watering flavours, where meat perfection meets the vibrant burst of fresh herbs and fragrant spices.


  • 1 Fontaine Family veal tenderloin (680-800g)
  • Sea salt and black pepper to taste
  • 30 ml (2 tbsp) butter
  • 15 ml (1 tbsp) extra-virgin olive oil

Chimichurri sauce

  • 375 ml (1 1/2 cups) olive oil
  • 60 ml (1/4 cup) vinegar
  • 30 g (1/4 cup) finely chopped French shallot
  • 10 g (1/4 cup) chopped cilantro
  • 30 ml (2 Tbsp.) chopped flat-leaf parsley
  • 15 ml (1 Tbsp.) chopped thyme
  • 15 ml (1 Tbsp.) finely chopped garlic
  • 15 ml (1 Tbsp.) crushed chili flakes, or to taste


  1. Preheat oven to 300°F (150°C).
  2. Season roast with salt and pepper.
  3. In a frying pan, melt the butter with the oil over medium-high heat and brown the veal tenderloin for 2 minutes on each side. Transfer the meat to an ovenproof dish and roast for 1 hour, or until the internal temperature reaches 140°F (61°C).
  4. Prepare the chimichurri by mixing all the sauce ingredients in a bowl.
  5. Remove veal from oven and let rest in aluminum foil for 5 to 10 minutes.
  6. Slice roast into 1-inch-thick medallions. Top with chimichurri sauce and serve with roasted zucchini.

Side dishes

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