What you’ll need for the meat:
2 veal tenderloins, each about 1 1/2 lbs., silver skin removed
1/4 cup freshly ground black pepper & sea salt mix
1 tbsp smoked paprika
2 tbsp olive oil
…and for the sauce:
1 tbsp salted butter
1 cup thinly sliced shallots
4 cloves garlic, minced
2 tbsp brandy, diluted with 2 tbsp water
6 tbsp cold unsalted butter, cubed
freshly ground black pepper & sea salt to season
DIRECTIONS:
1. In a small bowl, combine the freshly ground black pepper & sea salt mix with the smoked paprika. Take tenderloin out of fridge, rub with olive oil and then massage well with the spice mixture. Set aside for 30 minutes to come to room temperature.
2. For brandy butter sauce, place a medium saucepan over medium heat on the barbecue side burner or stovetop. Heat 1 tbsp butter until foaming. Add the shallots and garlic and cook for 5 to 7 minutes, until very soft and fragrant. Remove from heat and stir in the diluted brandy. Whisk in the cold butter, 1 cube at a time, until fully incorporated. If the mixture becomes too cool to melt the butter, place it back on the burner briefly while whisking constantly to ensure sauce does not split. Season to taste with salt and pepper and keep warm over very gentle heat until ready to serve.
3. Preheat the grill to medium-high or 450 degrees.
4. Sear the tenderloin in a pan on the side burner or stovetop, about 1 1/2 minutes a side. (Original recipe called for searing on an infrared burner.)
5. Move tenderloin to medium-high barbecue and grill for about 4 to 6 minutes a side for medium-rare. Remove from grill and allow to rest for 5 minutes.
6. Slice the tenderloin into 1″-thick medallions, remove to a platter and spoon brandy butter sauce over.
*This recipe has been adapted from the Summer 2011 edition of LCBO’s FOOD & DRINK magazine (pg. 168)