Quebec Milk-Fed Veal Tenderloin with Raspberry and Basil Marinade | IGA Recipes

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Quebec Milk-Fed Veal Tenderloin with Raspberry and Basil Marinade

Quebec Milk-Fed Veal Tenderloin with Raspberry and Basil Marinade

Main course | Easy | 1 hour

Preparation time

10 minutes

Cooking Time

20 minutes

Main course

Easy

Total time: 1 hour

Maceration time: 2 hours

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Recipe details

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Directions

Put all marinade ingredients in an electric blender and purée.
Place milk-fed veal filets in marinade and marinate in refrigerator for at least 2 hours.
Grill veal on barbecue (BBQ) over medium-high heat, basting occasionally, for about 20 minutes or until the center reaches a temperature of 150°F (66°C) or becomes slightly pink.
Remove the milk-fed veal from the barbecue, cover with aluminum foil, and let stand for about 10 minutes. If desired, serve with a marinade boiled beforehand and accompanied by rice and a salad of endives and pieces of orange.

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