Veal Filet with Maple Sauce
Yield: 4 servings
Preparation time: 5 minutes
Cooking time: 20 minutes
- 1 Quebec Veal filet of 600 to 800 g (1 1/3 à 1 3/4 lb), trimmed
- Salt and freshly ground pepper, to taste
- 60 ml (1/4 cup) butter
- 300 ml (1 1/4 cup) 15% cooking cream
- 30 ml (2 tbsp) Dijon mustard
- 125 ml (1/2 cup) maple syrup
- Heat the oven to 150°C (300°F).
- Season the veal filet with salt and pepper.
- In a cast iron skillet, melt the butter over high heat until it is hot and frothy. Brown the meat for a few minutes on each side.
- Remove the filet from the pan. Set pan aside without rinsing to preserve the meat flavours.
- Place the filet on a baking sheet and finish cooking in the oven. Cooking time varies with meat size. Keep an eye on temperature every 10 minutes.
- While the meat is in the oven, lower the stove heat to low and deglaze the pan with the cream. Add the mustard and maple syrup and stir with a whisk.
- Keep stirring to reduce cream into a smooth and pleasantly thick sauce. Add salt and pepper to taste.
- Measure filet temperature with a thermometer. The meat is ready when internal temperature reaches 65°C (150°F). Put the meat back in the oven for 5 minutes if needed.
- When the meat is ready, transfer to a plate and cover with aluminum foil to keep hot. Let stand 10 to 15 minutes.
- Place the filet on a serving plate on top of a sweet potato purée and top with the sauce. You can also cut the filet into medallions to assemble the plates. Serve with oven-roasted Brussels sprouts.
Recipe from Eve Martel.