Veal Tenderloin with Raspberry and Basil Marinade


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


  • 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



  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 150°F (66°C) 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.