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Recipe Detail Page
Grilled Whole Veal Tenderloin with Brandy Butter Sauce
Summer 2011
Marinade injectors can be found in most well-stocked grilling aisles and dedicated barbecue shops. They provide a terrific way of enhancing lean and delicate cuts of meat, while the sauce, a riff on a classic beurre blanc, completes the picture. This recipe uses an infrared equipped barbecue to sear the tenderloins, but the same can be accomplished by setting one side of a gas barbecue to the highest possible setting and allowing to preheat for 15 minutes before searing and removing the meat to the other side, preheated to medium-high. Fat spears of succulent grilled asparagus make for a fine accompaniment. Both the sauce and butter marinade are terrific with pork or beef tenderloin
Serves 6 to 8
½ cup (125 mL) unsalted butter, melted and cooled
¼ cup (60 mL) brandy
1 tbsp (15 mL) fresh thyme, finely chopped
2 veal tenderloins, each about 1½ lbs (750 g),silver skin removed
¼ cup (60 mL) steak spice
1 tbsp (15 mL) smoked paprika
2 tbsp (30 mL) olive oil
BRANDY BUTTER SAUCE
1 tbsp (15 mL) butter
1 cup (250 mL) thinly sliced shallots (approx. 6 small)
4 cloves garlic, minced
2 tbsp (30 mL) brandy, diluted with
2 tbsp (30 mL) water
6 tbsp (90 mL) cold unsalted butter, cubed
Salt and freshly ground black pepper
1 In a small bowl, whisk together the melted butter, brandy and thyme to combine.
2 Pat tenderloins dry with paper towels. Fill an injector with the butter mixture. Stab and inject the tenderloins in multiple places. Cover in plastic wrap and refrigerate for 2 hours.
3 In a small bowl, combine the steak spice and smoked paprika. Remove tenderloin from the refrigerator, rub with the olive oil and then massage well with the spice mixture. Set aside for 30 minutes to come to room temperature.
4 For brandy butter sauce, place a medium saucepan over medium heat on the barbecue side burner or stovetop. Heat 1 tbsp (15 mL) of butter until foaming. Add the shallots and garlic and cook for 5 to 7 minutes, until very soft and fragrant. Remove from heat and stir in the diluted brandy. Whisk in the cold butter, 1cube at a time, until fully incorporated. If the mixture becomes too cool to melt the butter, place it back on the burner briefly while whisking constantly to ensure sauce does not split. Season to taste with salt and pepper and keep warm over very gentle heat until ready to serve.
5 Preheat the grill to medium-high or 450°F (230°C). Preheat the infrared burner for 1minute.
6 Place the tenderloin on the infrared burner and sear, about 1½ minutes a side.
7 Move tenderloin to medium-high side and grill for about 4 to 6 minutes a side for medium-rare. Remove from grill and allow to rest for 5minutes.
8 Slice the tenderloin into 1-inch-thick (2.5-cm) medallions, remove to a platter and spoon brandy butter sauce over. Sprinkle with additional thyme leaves if you wish.
Serves 6 to 8
