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Veal Tenderloin with Ginger and Gouda

Dairy Farmers of Canada
Add to Calendar 08/21/2019 10:00 AM 08/21/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

2 veal tenderloins, 10 oz (300 g) each
1 lime
10 oz (300 g) spinach
Salt and pepper, to taste
3 oz (90 g) Canadian Gouda or Canadian Saint-Paulin cheese

Sauce:
2 oz (60 g) shallots, chopped
2 oz (60 g) ginger, peeled and julienned
1 tbsp (15 mL) peanut oil
1/2 cup (125 mL) white wine
1/2 cup (125 mL) veal stock

Yields: 4 servings

See full recipe: https://www.dairygoodness.ca/recipes/veal-tenderloin-with-ginger-and-gouda?source=calendar
Veal Tenderloin with Ginger and Gouda true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 20 mins
  • Cooking Time 7 - 10 mins
  • Yields 4 servings
  • Course Main Dishes
  • Prep. Time 20 mins
  • Cooking Time 7 - 10 mins
  • Yields 4 servings

Did you know that bones regenerate constantly throughout one's life?

Consuming milk products is important whatever your age. As the needs of the human body changes with age, so does the number of recommended daily servings.


Ingredients

2 veal tenderloins, 10 oz (300 g) each
1 lime
10 oz (300 g) spinach
Salt and pepper, to taste
3 oz (90 g) Canadian Gouda or 
Canadian Saint-Paulin cheese

Sauce:
2 oz (60 g) shallots, chopped
2 oz (60 g) ginger, peeled and julienned
1 tbsp (15 mL) peanut oil
1/2 cup (125 mL) white wine
1/2 cup (125 mL) veal stock

Preparation

In a saucepan, sweat shallots and ginger in a little oil 2 to 3 minutes. Add white wine and reduce until completely evaporated. Add veal stock and reduce to about 3/4 cup (180 mL). Adjust seasoning.

Peel and separate lime in sections.

Wash spinach and remove stems. Cook until just wilted (about 1 minute) in a non-stick skillet (leaves must remain whole).

Remove fat and nerves from tenderloins. Slice into medallions (3 per person). Cook gently in a non-stick skillet. Medallions should be cooked through but still remain tender.

Place a slice of Canadian Gouda or Canadian Saint-Paulin cheese on each medallion and broil lightly.

Arrange spinach in the middle of each plate. Arrange medallions on spinach, garnish with lime sections and pour sauce around them.

Jean Soulard, Executive Chef, Le Château Frontenac

107 people love this recipe.

Rank as top rated See all 50 top rated

Did you know that bones regenerate constantly throughout one's life?

Consuming milk products is important whatever your age. As the needs of the human body changes with age, so does the number of recommended daily servings.

Did you know that bones regenerate constantly throughout one's life?

Consuming milk products is important whatever your age. As the needs of the human body changes with age, so does the number of recommended daily servings.

Nutritional Info

Per serving
Energy: 386 Calories
Protein: 40 g
Carbohydrate: 18 g
Calcium: 25 % / 279 mg
Fat: 15 g
Fibre: 2.3 g
Sodium: 377 mg

This recipe contains 1 1/2 milk product serving(s) per person.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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