French-Style Veal Brochettes


  • 1 Quebec Veal butt tenderloin, cubed
  • 45 ml (3 tablespoons) Dijon mustard
  • Juice of 1 lemon
  • 80 ml (1/3 cup) olive oil
  • 125 ml (1/2 cup) dry white wine
  • 2 French shallots, chopped
  • 4 garlic cloves, chopped
  • 60 ml (1/4 cup) fresh rosemary, chopped
  • 80 ml (1/3 cup) chopped fresh chives
  • 60 ml (1/4 cup) fresh tarragon, chopped
  • 80 ml (1/3 cup) chopped fresh parsley
  • Salt and freshly ground pepper to taste
  • 24 small baby potatoes
  • 16 Brussels sprouts
  • 16 bacon half-slices
  • 8 skewers


  1. In a bowl, combine the mustard with the lemon juice, olive oil and white wine, then whisk to combine.
  2. Add the shallots, garlic and herbs, then season with salt and pepper. Taste, then adjust seasoning.
  3. Mix the veal cubes with the marinade, then leave to stand in a cool place for at least two hours.
  4. Remove the veal cubes from the oven at least 30 minutes before cooking, to allow them to cool.
  5. While the veal cubes are marinating, blanch the potatoes and Brussels sprouts in boiling salted water for 2 minutes. Rinse in cold water to stop cooking, then drain.
  6. Mix the potatoes in the marinade with the meat.
  7. When everything is ready, it's time to prepare the brochettes.
  8. Start with a potato, a cube of veal, then a Brussels sprout wrapped in half a slice of bacon. Then another cube of veal, a Brussels sprout in a slice of bacon, another cube of veal, then finish with a potato.
  9. Repeat for each skewer.
  10. Preheat BBQ to 200°C (400°F).
  11. Place skewers over direct heat, then reduce heat to medium-low. Cook skewers for 8 minutes on each side, brushing with remaining marinade halfway through cooking.
  12. When the brochettes are cooked, remove and let stand for a few minutes before serving, to allow the meat juices to distribute evenly.


Recipe from Folks and Forks.