Prepare mustard sauce: In a skillet over medium-high heat add butter and saut? shallots and garlic until soft but not brown, approximately 3 minutes. Add Dijon and stir until incorporated. Add white wine and cook, scraping solids from bottom of pan and stirring occasionally, until liquid is reduced by half. Add cream and continue to cook, stirring, until reduced by half again. Remove from heat and pour through a fine strainer into a medium bowl. Stir in grainy mustard and season with salt and pepper to taste. Refrigerate for one hour.

Meanwhile, slice tenderloin into four 1 oz (30 g) portions. Wrap each tenderloin with a half slice of bacon and secure with a toothpick. Season with salt and pepper, cover lightly with plastic wrap and set aside.

Prepare frites: Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat the oil to 350?F (180?C). Cut the potatoes into sticks 1/4 inch (5 mm) wide and 2 inches (5 cm) long. Dry potatoes in a clean dish towel to prevent the oil from splattering. Fry the potatoes in 2 batches until they are brown and crisp, 2 to 3 minutes. Drain on paper towels and sprinkle with sea salt. Keep warm in a low oven.

Heat grill or barbeque to high and cook medallions, turning once, for approximately 1 to 2 minutes per side for medium rare. Remove, cover and allow to rest for 5 minutes.

To serve, mound 1/4 of the frites on each plate. Top with a veal medallion and drizzle with the chilled grainy mustard sauce. Garnish with onion sprouts if desired and serve immediately.

Serves 4.

Source: www.ontariovealappeal.ca