Quebec Veal tenderloin with rasberry and basilic marinade

Enjoy the summer and cook a delicious Quebec Veal tenderloin on the BBQ!

Ingredients

  • 450 g (1 lb) of Quebec Milk-Fed or Grain-Fed Veal tenderloin filets
Marinade:
  • 125 ml (1/2 cup) raspberries
  • 30 ml (2 tbsp) raspberry vinegar
  • 60 ml (1/4 cup) of orange juice
  • 10 ml (2 tsp) orange zest
  • 2 shallots, chopped
  • 1 bouquet basil, chopped
  • 75 ml (5 tbsp) olive oil
  • Salt and ground black pepper

Tags

Milk-Fed Veal, Grain-Fed Veal, Center Cuts - Milk-Fed Veal, Center Cuts - Grain-Fed Veal

Preparation

  1. Put all marinade ingredients in an electric blender and purée.
  2. Place milk-fed veal filets in marinade and marinate in refrigerator for at least 2 hours.
  3. Grill veal on barbecue (BBQ) over medium-high heat, basting occasionally, for about v20 minutes or until the center reaches a temperature of 150°F (66°C) or becomes slightly pink.
  4. Remove the milk-fed veal from the barbecue, cover with aluminum foil, and let stand for about 10 minutes.
  5. If desired, serve with a marinade boiled beforehand and accompanied by rice and a salad of endives and pieces of orange.
This recipe was prepared by Nicole Anne Gagnon chef of l’Institut de tourisme et d’hôtellerie du Québec (ITHQ)

Source: http://milkfedveal.com/portfolio/077-quebec-milk-fed-veal-tenderloin-with-raspberry-and-basil-marinade/

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