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Preheat oven to 150°C (300°F).
Trim and season veal tenderloin.
In a frying pan, melt butter (or heat oil) on high heat and brown tenderloin on all sides.
Place the tenderloin on a rack in a drip pan. Finish cooking in oven until inside temperature reaches 66°C (150°F).
Meanwhile, deglaze frying pan with syrup and cream.
Reduce over low heat, stirring constantly with a whisk until desired consistency is reached. Salt and pepper at the end of cooking.
Remove veal from oven and let stand for 15 minutes (generally, when the tenderloin shrinks, it is sufficiently cooked and is pink inside).
Slice tenderloin into medallions. Top with sauce. Serve with baby vegetables and egg noodles.
This recipe is courtesy of Veau du Québec.
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