Incredible Resepi Grilled Veal Tenderloins with Suffed Ontario Grape Wine Tomato & Light Veal & Pesto Jus

Directions for: Grilled Veal Tenderloins with Suffed Ontario Grape Wine Tomato & Light Veal & Pesto Jus

Ingredients

For the Veal

4 8 oz veal tenderloin medallions

2 cup mix mushroom cut (shitake, buttom mushrooms, oyster, portobello, lobster)

1 spoon chopped shallots

1 tsp chopped garlic

1 spoon chopped parsley

4 baby carrots peeled and blanched

6 baby green asparagus peeled and blanched

1 spoon extra virgin olive oil

1 wine grape tomato

1 pinch salt

1 pinch pepper

thyme for decoration

parsley for decoration

basil for decoration

For the Sauce

1 cup veal jus

1 tsp basil pesto

For the Veal

1. Combine all ingredients.

For the Sauce

1. Reduce veal jus to glaze with basil pesto

See more: Summer, Vegetables, Main, Beef, Grill, Dinner, Spring, Lunch