Grilled Veal Tenderloins With Suffed Ontario Grape Wine Tomato And Light Veal And Pesto Jus Recipe
Servings: 4
Ingredients
- 4 x 8 ounce veal tenderloin medallions
- 2 c. mix mushroom cut (shitake, buttom mushrooms, oyster, portobello, lobster)
- 1 x spoon minced shallots
- 1 tsp minced garlic
- 1 x spoon minced parsley
- 4 x baby carrots peeled and blanched
- 6 x baby green asparagus peeled and blanched
- 1 x spoon extra virgin extra virgin olive oil
- 1 x wine grape tomato
- 1 x healthy pinch salt
- 1 x healthy pinch pepper thyme for decoration parsley for decoration basil for decoration For the Sauce
- 1 c. veal jus
- 1 tsp basil pesto
Directions
- Combine all ingredients.
- For the Sauce:Reduce veal jus to glaze with basil pesto
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 4 servings | |
| Calories 15 | |
| Calories from Fat 1 | 7% |
| Total Fat 0.15g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 49mg | 2% |
| Potassium 161mg | 5% |
| Total Carbs 2.65g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.28g | 1% |
| Protein 1.44g | 2% |
