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Veal tenderloin medallions on the grill
2020-06-11
https://www.metro.ca/userfiles/image/recipes/medaillons-filet-veau-grill-11274.jpg
PT30M
PT1H00M
PT2H15M
Cut the tenderloin into medallions 1-1½’’ thick, 5-6 pieces.
Allow the meat to rest at room temperature for 30 minutes or more.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.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.Blot meat with paper towel to remove any moisture. Rub medallions on both sides with oil and season with steak spice.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.Remove medallions from the grill. Add a spoonful of the shallot butter and garnish with a sprig of fresh thyme. Let stand for about 5 minutes.SIDE DISHESServe with a creamy mashed potato and a side dish of roasted Brussels sprouts.TIPS AND TRICKSIf 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 until the meat has reached your desired degree of doneness. It is never recommended to turn the meat more than once.Source: Famille Fontaine
6
Metro
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1.5-1.75 lb (680-800 g) one veal butt tenderloin Fontaine Family cut into medallion 1-1 1/2'' (2,5-3,8 cm) thick
2 tablespoon (30 ml) olive oil
2 tablespoon (30 ml) steak spice
Optional sprigs of fresh rosemary
steak spice
2 tablespoon (30 ml) sea salt
2 tablespoon (30 ml) black pepper
2 tablespoon (30 ml) garlic powder
1 tablespoon (15 ml) smoked paprika
1 teaspoon (15 ml) onion powder
2 teaspoon (10 ml) rosemary
2 teaspoon (10 ml) dried thyme
shallot butter spread
1 cup (250 ml) butter softened
1 wole shallot diced and caramelised
olive oil as needed
Veal tenderloin medallions on the grill
6
Main course
0:30
Preparation
1:00
COOKING
2:15
TOTAL TIME
Ingredients
-
1.5-1.75 lb
(680-800 g)one veal butt tenderloin Fontaine Family cut into medallion 1-1 1/2'' (2,5-3,8 cm) thick
-
2 tablespoon
(30 ml)olive oil
-
2 tablespoon
(30 ml)steak spice
-
Optional
sprigs of fresh rosemary
-
steak spice
-
2 tablespoon
(30 ml)sea salt
-
2 tablespoon
(30 ml)black pepper
-
2 tablespoon
(30 ml)garlic powder
-
1 tablespoon
(15 ml)smoked paprika
-
1 teaspoon
(15 ml)onion powder
-
2 teaspoon
(10 ml)rosemary
-
2 teaspoon
(10 ml)dried thyme
-
shallot butter spread
-
1 cup
(250 ml)butter softened
-
1
wole shallot diced and caramelised
-
olive oil as needed
Preparation
Cut the tenderloin into medallions 1-1½’’ thick, 5-6 pieces. Allow the meat to rest at room temperature for 30 minutes or more.
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.
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.
Blot meat with paper towel to remove any moisture. Rub medallions on both sides with oil and season with steak spice.
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.
Remove medallions from the grill. Add a spoonful of the shallot butter and garnish with a sprig of fresh thyme. 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 until the meat has reached your desired degree of doneness. It is never recommended to turn the meat more than once.
Source: Famille Fontaine
Source :
Metro
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