Veal Tenderloin with Raspberry & Basil Marinade

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


  • 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.

Photo & Recipe: and Nicole Anne Gagnon, chef, Institut de Tourisme et d’hôtelleire du Québec

Categories: Veal Cutlets, Veal, Veal Scallopini, Veal Tenderloin