Veal fillet with whisky horseradish and creamy mushrooms

Serves : 4

Preparation and marinating : 35 to 60 minutes

Cooking time : 15 to 20 minutes

INGREDIENTS

• 1 Québec veal tenderloin, cut in half
• 30ml (2 tablespoons) horseradish
• 45ml (3 tbsp.) soy sauce
• 3 garlic cloves, chopped
• 4 sprigs thyme, leaves removed
• 1 red onion, thinly sliced
• 125ml (1/2 cup) whisky
• 45 ml (3 tbsp.) maple syrup
• 1.5 l (6 cups) mushrooms, cubed
• 250 ml (1 cup) 35% cream
• 3 green onion stalks, sliced Salt and pepper to taste

PREPARATION

1. In a dish, combine horseradish, soy sauce, garlic, thyme, red onion, whisky, maple syrup, salt and pepper.
2. Add veal and marinate for 30-60 minutes.
3. Preheat barbecue to maximum.
4. Remove the veal from the marinade and, on the barbecue grill, sear for 2 to 3 minutes on each side.
5. Continue cooking indirectly, with the lid closed, for a few minutes, depending on desired doneness.
6. In a hot frying pan, brown the mushrooms in a little fat for 5 minutes.
7. Add the meat marinade and reduce for 5 minutes.
8. Add the cream and allow to thicken slightly. Check seasoning.
9. Divide the mushrooms, veal fillet and green onions between each soup plate.