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Maple-pepper-glazed Barbecue Veal Tenderloin with Grilled Vegetables
2013-08-06
https://www.metro.ca/userfiles/image/recipes/filet-veau-grille-poivrons-sirop-erable-gingembre-5893.jpg
PT30M
PT25M
PT2H55M
Quarter the potatoes; cut the 4 peppers into strips; and cut up half the ginger and 1 pearl onion.Place these ingredients in a bowl, drizzle with olive oil and salt.Transfer to a grill sheet pan. Set aside.Seed and cut up red pepper and hot pepper; peel garlic cloves and remaining ginger; and cut up remaining onion.In a pan over medium heat, lightly brown these vegetables in olive oil for about 5 minutes. Add maple syrup and cook 1 minute.Deglaze with cider vinegar.Transfer to the bowl of a food processor and purée. Taste and salt to taste.Refrigerate to cool completely.Brush veal tenderloin with pepper purée and marinate for 1 - 2 hours.Preheat barbecue to medium-high.Place grill sheet pan of vegetables on hot grills and start cooking.After 10 minutes, add whole veal tenderloin and sear 2 minutes per side, then move to the cooler part of the grill and cook over indirect heat.Cook 4 - 5 minutes per side, basting again with marinade.Veal is done to medium when meat thermometer reads 160°F (71°C), and well-done whenl it reads 170°F (77°C)Let meat stand 10 minutes. Serve with grilled vegetables.
4
"Chef Anne Desjardins - Émission ""Par dessus le marché"""
2
5
3
2
1/2 lb (225 g) trimmed veal tenderloin
8 creamer potato
4 sweet peppers, whatever colour
1 red pepper
1 piece of fresh ginger in. (2.5 cm)
2 pearl onions
1 small hot pepper
4 garlic cloves
3 Tbsp. (45 mL) extra virgin olive oil
3 Tbsp. (45 mL) Maple syrup
1 Tbsp. (15 mL) cider vinegar
salt to taste
Maple-pepper-glazed Barbecue Veal Tenderloin with Grilled Vegetables
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:30
Preparation
0:25
COOKING
2:55
TOTAL TIME
Ingredients
-
1/2 lb
(225 g)trimmed veal tenderloin
-
8
creamer potato
-
4
sweet peppers, whatever colour
-
1
red pepper
-
1
piece of fresh ginger in. (2.5 cm)
-
2
pearl onions
-
1
small hot pepper
-
4
garlic cloves
-
3 Tbsp.
(45 mL)extra virgin olive oil
-
3 Tbsp.
(45 mL)Maple syrup
-
1 Tbsp.
(15 mL)cider vinegar
-
salt to taste
Preparation
Quarter the potatoes; cut the 4 peppers into strips; and cut up half the ginger and 1 pearl onion.
Place these ingredients in a bowl, drizzle with olive oil and salt.
Transfer to a grill sheet pan. Set aside.
Seed and cut up red pepper and hot pepper; peel garlic cloves and remaining ginger; and cut up remaining onion.
In a pan over medium heat, lightly brown these vegetables in olive oil for about 5 minutes. Add maple syrup and cook 1 minute.
Deglaze with cider vinegar.
Transfer to the bowl of a food processor and purée. Taste and salt to taste.
Refrigerate to cool completely.
Brush veal tenderloin with pepper purée and marinate for 1 - 2 hours.
Preheat barbecue to medium-high.
Place grill sheet pan of vegetables on hot grills and start cooking.
After 10 minutes, add whole veal tenderloin and sear 2 minutes per side, then move to the cooler part of the grill and cook over indirect heat.
Cook 4 - 5 minutes per side, basting again with marinade.
Veal is done to medium when meat thermometer reads 160°F (71°C), and well-done whenl it reads 170°F (77°C)
Let meat stand 10 minutes. Serve with grilled vegetables.
Source :
"Chef Anne Desjardins - Émission ""Par dessus le marché"""
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
