Dairy Farmers of Canada

Fillet of Beef Flavoured with Maple Syrup

This is the Fillet of Beef Flavoured with Maple Syrup recipe.

  • Prep: 15 min
  • Cooking: 15 min
Yields 4 servings
DFC

Ingredients

  • 4 (5 oz/150 g each) filet mignon
  • 8 baby fennel
  • 1/2 cup (125 mL) veal stock
  • 2 tbsp (30 mL) olive oil
  • 1 tbsp (15 mL) butter
  • 1 oz (30 g) shallots chopped
  • 1 cup (250 mL) veal stock
  • 3 tbsp (45 mL) maple syrup
  • 6 tbsp (10 g) old-fashioned whole-grain mustard
  • 1/2 cup (125 mL) 35 % whipping cream
  • 2 oz (60 g) fresh cranberries
  • Salt and pepper to taste
  • Sprigs of rosemary
  • Oak leaf lettuce
  • Maple sugar to garnish
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Preparation

Blanch the baby fennel in boiling water for 2 to 3 minutes. Drain. Braise by placing in a small dish and adding 1/2 tasse (125 mL) of veal stock. Bake at 350 °F (180 °C) for about 15 minutes until cooked through.

Sauté the fillets in a pan with olive oil and butter. Keep hot.

To the same pan, add the shallots, veal stock, maple syrup, whole-grain mustard and cream. Add the cranberries and cook for 5 minutes.

Remove the cranberries and reduce sauce by half. Add salt and pepper. Adjust seasoning as necessary.

Divide the braised fennel between 4 plates. Pour sauce over and place fillets on top. Add cranberries, a sprig of rosemary, and a few oak leaf lettuce leaves. Sprinkle maple sugar around the plate. Jean Soulard, Executive Chef, Le Château Frontenac

Tips

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Nutritional information

Per serving
Energy: 513 Calories
Protein: 33 g
Carbohydrate: 31 g
Fat: 29 g
(% DV*)
Calcium: 14 % / 149 mg