Veal Tenderloin with Ginger and Gouda | Canadian Goodness
This is the Veal Tenderloin with Ginger and Gouda recipe.
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Cooking tools:
- Saucepan
- Nonstick skillet
- Oven
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Kitchen scale
- Plate
- Spoon
- Tongs
- Fine-mesh sieve
Ingredients
- 2 veal tenderloins 10 oz (300 g) each
- 1 lime
- 10 oz (300 g) spinach
- Salt
- pepper
- 3 oz (90 g) Canadian Gouda or Canadian Saint-Paulin cheese
- 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
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