Veal Tenderloin with Ginger and Gouda
Our dietitians' favouriteThis is the Veal Tenderloin with Ginger and Gouda recipe.
- Prep: 20 min
- Cooking: 7 min - 10 min
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
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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
Tips
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Nutritional information
Per serving| Energy: | 386 Calories |
| Protein: | 40 g |
| Carbohydrate: | 18 g |
| Fat: | 15 g |
| Fibre: | 2.3 g |
| Sodium: | 377 mg |
| (% DV*) | |
|---|---|
| Calcium: | 25 % / 279 mg |
