GRILLED VEAL FILET MIGNON À LA CAPRESE
Grain Fed veal, Milk Fed Veal
Veal butt tenderloin
10 min
Preparation
15 min
Cooking
4
Portions
Ingredients
- 1 veal tenderloin filet mignon (680-800 g) Fontaine Family
- Olive oil, for rubbing
- Salt and freshly ground pepper
- 6 tomatoes
- 1 mozzarella di bufala or fresh mozzarella (mozzarina type) of 100 g each
- 1/2 red onion
- 60 mL (1/4 cup) olive oil
- 30 mL (2 tbsp.) balsamic vinegar
- 60 mL (1/4 cup) capers
- 250 mL (1 cup) small basil leaves
- Salt and pepper to taste
Preparation
- Preheat barbecue to high. Oil the grates.
- Rub tenderloin with a little olive oil, salt and pepper. Let stand for 10 minutes.
- Reduce the heat on the barbecue to medium. Grill the veal tenderloin for 10 to 15 minutes, turning at regular intervals.
- Remove the tenderloin and cover with aluminum foil. Let stand for 5 minutes.
- Meanwhile, slice tomatoes, break up mozzarella by hand. Mince red onion.
- In a small bowl, mix olive oil and balsamic vinegar.
- Alternate slices of tomato and mozzarella on a serving plate.
- Garnish with red onion, capers, oil mixture and basil leaves. Season with salt and pepper.
- Slice the meat and place on a large plate with Caprese salad and fresh grilled bread.