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Herbed veal tenderloin with instant tomato salsa
Herbed veal tenderloin with instant tomato salsa

Herbed veal tenderloin with instant tomato salsa

Preparation 15 minutes
Cooking time 4 to 5 minutes
Servings 4


  • 8 veal medallions, approximately 100 g (3 1/2 oz) each


  • 250 ml (1 cup) olive oil
  • 15 ml (1 tbsp) garlic, minced
  • 10 ml (2 tsp) freshly ground black pepper
  • 30 ml (2 tbsp) fresh parsley, chopped
  • 15 ml (1 tbsp) fresh oregano, chopped
  • 15 ml (1 tbsp) fresh sage, chopped


  • 1 garlic clove, minced
  • 1 French shallot, thinly sliced
  • 30 ml (2 tbsp) olive oil
  • 10 ml (2 tsp) balsamic vinegar
  • 500 ml (2 cups) grape tomatoes, cut in half
  • Salt and freshly ground black pepper
  • 60 ml (1/4 cup) fresh basil, thinly sliced


  1. In an oven-safe dish, place the medallions in one layer.
  2. In a bowl, mix together all the marinade ingredients.
  3. Top the medallions with the marinade, coating them well.
  4. Cover and refrigerate for 6 to 8 hours, turning them over from time to time.
  5. Preheat the barbecue to 290°C (550°F) or maximum heat.
  6. In a bowl, mix together all the salsa ingredients. Set aside.
  7. Remove the medallions from the marinade and pat them dry slightly.
  8. Season with salt and pepper.
  9. Grill for 2 to 3 minutes on each side for rare doneness.
  10. Place the medallions on plates and garnish with salsa.
  11. Serve immediately with pasta and grilled asparagus.  
Availability in stores