Veal Tenderloin Tataki, Anchovy Puree, Lemon, Capers


  • 450 g (1 lb) of Quebec Veal tenderloin
  • 125 ml (1/2 cup) sour cream
  • 30 ml (2 tbsp) Dijon mustard
  • A little olive oil
  • 10 ml (2 tsp) lemon zest
  • 65 ml (1/4 cup) finely grated Parmesan cheese
  • 30 ml (2 tbsp) fried capers
  • 30 ml (2 tbsp) small croutons
  • Some sprouts
  • Fleur de sel and freshly ground pepper

Anchovy Puree

  • 6 anchovy fillets rinsed and chopped
  • 15 ml (1 tbsp) capers, rinsed and chopped
  • Juice and zest of half a lemon
  • 1 sprig of oregano leaves, chopped
  • 1 clove garlic, minced
  • 170 ml (2/3 cup) olive oil


  1. Prepare the anchovy puree by mixing all the ingredients. Set aside.
  2. Mix sour cream and Dijon mustard. Set aside.
  3. Heat a skillet on high. Season the veal tenderloin and quickly sear in oil on all sides. The interior must remain completely raw. Remove from pan, slice thinly and spread on a large plate.
  4. Garnish with the anchovy puree, sour cream with Dijon mustard, zest, parmesan cheese, fried capers, croutons, sprouts, fleur de sel and ground pepper.


Recipe from Dînette Magazine.