Marinated Veal Tenderloin and Grilled Vegetables on Labneh

Ingredients

• 1 Quebec Grain-Fed Veal tenderloin of 680 g (1 1/2 lb)
• 12 asparagus spears, halved
• 3 bell pepper halves of various colors, cut into thick strips
• 2 small zucchinis, sliced lengthwise
• 1 small red onion, quartered

For the marinade

• 125 ml (1/2 cup) white wine or chicken broth
• 60 ml (1/4 cup) chopped fresh parsley Gourma
• 30 ml (2 tbsp) olive oil
• 30 ml (2 tbsp) lemon zest
• 30 ml (2 tbsp) wholegrain mustard Maison Orphée
• 15 ml (1 tbsp) crushed coriander seeds
• 2 garlic cloves, chopped
• 2 green onions, chopped
• Salt and pepper to taste

For the flavoured labneh

• 1 container labneh Le Bédouin of 250 g
• 30 ml (2 tbsp) chopped fresh parsley Gourma
• 30 ml (2 tbsp) tahini
• 30 ml (2 tbsp) chopped pistachios
• 15 ml (1 tbsp) lemon zest
• Salt and pepper to taste

Preparation

1. Mix marinade ingredients in a bowl. Add veal tenderloin and coat well. Cover and marinate for 4 to 6 hours in the refrigerator.
2. Take the meat out of the marinade 30 minutes before cooking to bring it to room temperature.
3. Preheat BBQ to medium-high (220°C - 425°F).
4. Prepare labneh by mixing all ingredients. Set aside in a cool place.
5. Drain the veal filet and discard the marinade.
6. Sear the filet for 2 minutes on each side on the hot, oiled grill.
7. For indirect cooking: turn off the burners on one side of the BBQ, move the filet to that side, close the lid and cook for 15 to 18 minutes (internal temperature 66°C / 150°F). Let stand for 8 to 10 minutes under a sheet of aluminum foil.
8. Meanwhile, grill the vegetables for 3 to 4 minutes on each side.
9. Serve sliced filet and vegetables on a bed of flavoured labneh.
   
   

Photo credit: Pratico-Pratiques