Veal Tenderloin with Ginger and Gouda | Canadian Goodness

Ingredients

• 2 veal tenderloins 10 oz (300 g) each
• 1 lime
• 10 oz (300 g) spinach
• Salt and pepper to taste
• 3 oz (90 g) Canadian Gouda or Canadian Saint-Paulin cheese
• Sauce
• 2 oz (60 g) shallots chopped
• 2 oz (60 g) ginger peeled and julienned
• 1 tbsp (15 mL) peanut oil
• 1/2 cup (125 mL) white wine
• 1/2 cup (125 mL) veal stock