Veal Tenderloin with Raspberry and Basil Marinade

Ingredients

• 450 g (1 lb) of Quebec Veal tenderloin filets

Marinade

• 125 ml (1/2 cup) raspberries
• 30 ml (2 tbsp) raspberry vinegar
• 60 ml (1/4 cup) of orange juice
• 10 ml (2 tsp) orange zest
• 2 shallots, chopped
• 1 bouquet basil, chopped
• 75 ml (5 tbsp) olive oil
• Salt and ground black pepper

Preparation

1. Put all marinade ingredients in an electric blender and purée.
2. Place veal filets in marinade and marinate in refrigerator for at least
   2 hours.
3. Grill veal on barbecue (BBQ) over medium-high heat, basting occasionally, for about 20 minutes or until the center reaches a temperature of 66°C (150°F) or becomes slightly pink.
4. Remove the milk-fed veal from the barbecue, cover with aluminum foil, and let stand for about 10 minutes.
5. If desired, serve with a marinade boiled beforehand and accompanied by rice and a salad of endives and pieces of orange.