4 x 4-5oz (120 -150 g) Ontario Veal tenderloin medallions, about 1½ inches (3.8 cm) thick
6 tbsp (90 mL) olive oil, divided
2 tbsp (30 mL) BBQ seasoning, Ted Reader’s Original Bone Dust Rub is perfect with this recipe
2 ripe avocados
1 tsp (5 mL) lemon juice
3 jalapeno peppers
4 red finger hot long peppers
Salt and pepper to taste
4 large eggs
8 slices brie cheese
1 French baguette, cut into 4 equal parts or 4 demi-baguettes, each part/demi-baguette sliced in half lengthwise (4 top slices, 4 bottom slices)
Instructions:
Rub each veal tenderloin medallion with ½ tbsp (7.5 mL) olive oil, then rub ½ tbsp (7.5 mL) of BBQ seasoning into each medallion, get it on all sides of the meat. Set aside.
Cut avocados in half and remove pits. Brush cut sides with a little lemon juice to stop them from turning brown. Wash all the peppers. Set aside.
Heat grill to about 550-650°F (288-344°C).
Grill peppers until skins are charred and blistered, about 5 to 8 minutes. Set aside, allow them to cool slightly. Peel and remove seeds from peppers (don’t worry if you can’t remove all the skin). Coarsely chop, then drizzle them with 1 tbsp (15 mL) of olive oil, and season with salt and pepper. Gently stir and set aside.
Grill veal tenderloin medallions, about 3 to 5 minutes per side for medium-rare. At the same time, grill avocados until cut sides are lightly charred, about 1 to 2 minutes. Remove veal and avocados from grill and set aside, keep them warm.
Heat frying pan over medium to medium-high heat. Drizzle in 2 tbsp (30 mL) of olive oil. Crack eggs and fry them for 2 to 3 minutes, sunny side up. Season with a pinch of BBQ seasoning. Remove from heat and set aside.
Drizzle inside of the demi-baguettes with a little olive oil and lightly toast on grill with inside facing down, about 1 to 2 minutes.
Remove skin from avocados using a spoon. Slice or mash avocados as you wish. Place or spread avocados on the bottom half of each demi-baguette. Top avocados with brie cheese (2 slices per demi-baguette). Slice veal tenderloin and lay on top of the brie. Top veal with ¼ of the peppers, then with a fried egg.
Close the lovewiches with the top half of the demi-baguettes and serve.
Source: Ted Reader BBQ
