Grilled Veal Butt Tenderloin
Experience the exquisite flavours of a Veal Butt Tenderloin, grilled to perfection and paired with a luxurious Lemon Cream Sauce. This dish showcases the tender, juicy veal complemented by a zesty, creamy sauce that elevates the meal to gourmet status.
Ingredients
- 1 Famille Fontaine Veal Butt Tenderloin 900g to 950g
- Olive oil
- ¾ teaspoon oregano
- ¾ teaspoon salt
- ¾ teaspoon freshly ground pepper
Lemon Cream Sauce
- 1 cup chicken stock no salt added
- 1 garlic clove minced
- 1 lemon juiced 3 to 4 tablespoons
- 1 cup whipping cream 35%
- 1 oregano spring
- 1 to 2 teaspoons cornstarch
- 1 to 2 tablespoons water
- Salt and pepper, to taste
GarlicButter Veal Tips Linguine
- 1 veal butt tenderloin arrowhead, cut into ¾-inch cubes (113g to 140 g)
- Salt and pepper, to taste
- ½ tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- ½ tablespoon fresh parsley
- 225 g dried linguine
For Garnish (optional)
- Lemon zest
- Malden salt
- Fresh oregano finely chopped
Instructions
Mix the Seasoning
- Mix together the oregano, salt, and pepper, set aside.
Separate the Veal into Sections, see notes below
- Using your fingers, gently pull the veal butt tenderloin sides apart. The middle section is the tenderloin, the larger side is the “ear” and the smaller side is the “arrowhead.”
- Using a sharp knife, follow the natural separation that you have started with your fingers and cut off the ear and arrowhead.
- Remove excess fat, and silver skin from the veal.
- Season the tenderloin and ear pieces all over with the spice mixture and set aside.
- Reserve the arrowhead for Garlic Butter Veal Tips Linguine.
Make the Lemon Cream Sauce
- Add the chicken stock, minced garlic, lemon juice, whipping cream and oregano to a medium saucepan over medium-high heat. Bring the pan to a gentle boil, stirring occasionally.
- Reduce the heat to medium-low and simmer for 20 minutes, stirring occasionally.
- While the sauce simmers, preheat the grill on medium high for 5 minutes.
Grill the Veal
- Cook for 1 minute on each side (4 sides) or until lightly charred.
- Reduce the grill to medium and cook until an internal temperature of 130°F is reached. 4 to 6 minutes, turning occasionally.
- Remove to a cutting board and let the veatl rest for 10 minutes before carving.
- While the meat rests, finish the sauce and make the Garlic Butter Veal Tips Linguine.
Make the Garlic Butter Veal Tips Linguine
- Season the veal cubes all over with salt and pepper.
- Cook the pasta as per package directions.
- Start the veal with about 7 minutes of pasta cooking time left. Heat the oil in a large heavy sauté pan over medium-high heat.
- Add the veal cubes and cook for 3 to 4 minutes, tossing every minute. Stir in the butter and garlic and cook for 1 to 2 minutes, stirring often.
- Next, add the parsley and stir to combine.
- Add the pasta directly from the pasta pot to the sauté pan with the veal.
- Ladle in half a cup of pasta water and toss to combine. Add more water a little at a time until your preferred amount of sauce is reached.
Finish the Cream Sauce
- Remove the oregano.
- In a small bowl mix 1 teaspoon cornstarch with 1 tablespoon of water, to make a slurry. Pour the slurry into the sauce and stir to combine. Wait 2 to 3 minutes and check the consistency. If you want a thicker sauce, make a slurry with the other teaspoon of cornstarch and tablespoon of water, then mix it into the sauce.
- Once you are happy with the consistency of the sauce, taste, then season with salt and pepper.
Slice and Serve
- Slice the veal into ½” pieces and serve placed on the lemon cream sauce alongside Garlic Butter Veal Tips Linguine and your favourite grilled vegetables.
- Garnish with lemon zest, Malden salt and fresh chopped oregano if desired.
Video
Notes
Tips for Separating the Veal Tenderloin into Sections
- Use a Sharp Knife: Ensure your knife is very sharp. A dull knife can tear the meat and make clean cuts difficult.
- Identify the Sections: The veal butt tenderloin consists of three main parts: the tenderloin (middle section), the ear (larger side), and the arrowhead (smaller side). Gently feel for the natural separations between these sections.
- Start with Your Fingers: Begin by gently pulling the sides apart with your fingers. This helps identify the natural separations and reduces the risk of cutting into the meat incorrectly.
- Follow the Natural Lines: Use your knife to follow the natural lines of separation you identified with your fingers. Make sure to cut along these lines slowly and carefully to avoid removing too much meat from any section.
- Remove Excess Fat and Silver Skin: After separating the sections, use your knife to trim any excess fat and silver skin. Silver skin is the tough, silvery membrane on the meat that should be removed for better texture and flavor.
- Use a Cutting Board: A stable, non-slip cutting board provides a secure surface for separating the tenderloin, preventing accidental slips and cuts.
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