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Veal Tenderloin with Raspberry & Basil Marinade

Marinate Time:
2 hrs.
Prep Time:
10 mins.
Cook Time:
20 mins.


  • 1 pound veal tenderloin filets
  • 1/2 cup raspberries
  • 2 tablespoons raspberry vinegar
  • 1/4 cup of orange juice
  • 2 teaspoons orange zest
  • 2 shallots, chopped
  • 1 bouquet basil, chopped
  • 5 tablespoons olive oil
  • Salt and ground black pepper


  1. Place veal filets in in a dish. Combine the remaining ingredients in a blender to purée. Pour over veal and marinate in refrigerator for at least 2 hours.
  2. Grill veal on barbecue over medium-high heat, basting occasionally, for about 20 minutes or until the center reaches a temperature of 150° or becomes slightly pink. Remove the milk-fed veal from the barbecue, cover with aluminum foil, and let stand for about 10 minutes.
  3. If desired, serve with a marinade boiled beforehand.

Source: MilkFedVeal.com and Nicole Anne Gagnon, chef, Institut de Tourisme et d’hôtelleire du Québec