Veal fillet with whisky horseradish and creamy mushrooms

VEAL FILLET WITH WHISKY HORSERADISH AND CREAMY MUSHROOMS

Portions : 4 - Preparation and marinating : 35 to 60 minutes - Cooking : 15 to 20 minutes

Ingredients

  • 1 Québec veal tenderloin, cut in half
  • 30 ml (2 tablespoons) horseradish
  • 45ml 45 ml (3 tbsp.) soy sauce
  • 3 garlic cloves, chopped
  • 4 sprigs thyme, leaves removed
  • 1 red onion, thinly sliced
  • 125ml (1/2 cup) whisky
  • 45 ml (3 tbsp.) maple syrup
  • 1.5 l (6 cups) mushrooms, cubed
  • 250 ml (1 cup) 35% cream
  • 3 green onion stalks, sliced
  • Salt and pepper to taste

Preparation

  1. In a dish, combine horseradish, soy sauce, garlic, thyme, red onion, whisky, maple syrup, salt and pepper.
  2. Add veal and marinate for 30-60 minutes.
  3. Preheat barbecue to maximum.
  4. Remove the veal from the marinade and, on the barbecue grill, sear for 2 to 3 minutes on each side.
  5. Continue cooking indirectly, with the lid closed, for a few minutes, depending on desired doneness.
  6. In a hot frying pan, brown the mushrooms in a little fat for 5 minutes.
  7. Add the meat marinade and reduce for 5 minutes.
  8. Add the cream and allow to thicken slightly. Check seasoning.
  9. Divide the mushrooms, veal fillet and green onions between the plates.

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