- 15 ml (1 tbsp) vegetable oil or clarified butter
- 300 g (2/3 lb) tenderloin filet of Quebec Milk-Fed Veal, trimmed
- 60 g (1/2 cup) French shallots, diced
- 50 ml (3 tbsp) raspberry vinegar
- 125 ml (1/2 cup) Prepared Concentrated Veal Stock
- 5 ml (1 tsp) Asian pepper Sriracha sauce
- 60 g (4 tbsp) sugar
- 45 g (3 tbsp) semi-salted butter
- 1 slice of pineapple cut in two
- 2 slices of carambola (star fruit)
- 2 slices of papaya
- In a saucepan, heat the oil or the clarified butter on high heat and brown the milk-fed veal filet and shallots.
- Remove the milk-fed veal filet from the heat, place on a roasting rack and finish cooking in the oven uncovered at 325°F (163°C), until the internal temperature of the meat reaches 150°F (66°C).
- Meanwhile, degrease the saucepan with the vinegar and let evaporate over a medium heat.
- Douse with the veal stock, reduce by half, pass the sauce through a sieve and set aside.
- In a small saucepan, melt the sugar in the butter and caramelize the fruit slices (cooking lightly). Remove the fruit from the syrup and set aside for decorating.
- In the same small saucepan, add the sauce previously set aside to the fruit syrup and incorporate the pepper sauce. Reduce to the desired consistency.
- Remove the milk-fed veal filt from the oven, place on a serving plat, cover with aluminum foil and let stand for 10 minutes.
- Carve the milk-fed veal filet into medallions, place on the plates and cover with the sauce. Serve with Basmati rice and the fruit slices.
Recipe provided by Alain Fortier, training consultant, Quebec Milk-Fed Veal.