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.
Veal Tenderloin Roast with Chimichurri Sauce
Grain Fed veal, Milk Fed Veal
Veal butt tenderloin
15 min
Preparation
1 h
Cooking
6
Portions
Ingredients
- 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
Preparation
- Preheat oven to 300°F (150°C).
- Season roast with salt and pepper.
- 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).
- Prepare the chimichurri by mixing all the sauce ingredients in a bowl.
- Remove veal from oven and let rest in aluminum foil for 5 to 10 minutes.
- Slice roast into 1-inch-thick medallions. Top with chimichurri sauce and serve with roasted zucchini.