Grilled Ontario Veal Tenderloin Wrapped with Wild Boar Bacon


Tender, mild Ontario veal absorbs the smoky flavour of bacon perfectly; but grilled, smothered with our creamy, luscious mustard sauce and served with Yukon Gold frites, it is taken to new culinary heights.

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Mustard Sauce:

  • 2 tbsp (25 mL) butter
  • 2 tbsp (25 mL) minced shallots
  • 1 tbsp (15 mL) minced garlic
  • 2 tbsp (25 mL) Dijon mustard
  • 1/4 cup (50 mL) white wine
  • 2 cups (500 mL) whipping cream
  • 3 tbsp (50 mL) grainy mustard
  • salt and pepper to taste


  • 4 oz (125 g) Ontario veal tenderloin (tenderloin tail if possible)
  • 2 slices wild boar bacon (substitute double-smoked bacon if desired)
  • salt and pepper to taste


  • 2 Yukon Gold potatoes
  • 3 cups (750 mL) canola oil
  • sea salt to taste
  • onion sprouts for garnish (if desired)



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