Veal Tenderloin with Cranberry Sauce | Quebec veal
Preheat the oven to 175°C (350°F). Lentils Wash the lentils well. In a casserole, heat the oil and sauté the onion and garlic. Do not brown. Add the lentils, water, veal stock, salt and pepper;...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veauduquebec.com.
Ingredients
- 1 Quebec Veal tenderloin (about 600 g (1 1/4 lb)
- Salt and pepper to taste
- 250 ml (1 cup) green lentils
- 15 ml (1 tablespoon) canola oil
- 250 ml (1 cup) finely chopped onions
- 5 ml (1 teaspoon) minced garlic
- 500 ml (2 cups) water
- 250 ml (1 cup) prepared concentrated veal stock
- 500 ml (2 cups) frozen cranberries
- 60 ml (1/4 cup) maple syrup
- 5 ml (1 teaspoon) corn starch
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