Exceptionnellement, l'infolettre SAQ Inspire ne sera pas envoyée cette semaine. Tous les points, rabais et l'échange des points en succursale demeurent en vigueur. Learn more.

Online shopping is back. Inventories in store will return soon. Learn more.

Please note that technical problems are currently causing issues with in-store inventory updates.

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

Ingredients

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

Marinade:

  • 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

Salsa:

  • 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

Preparation

  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