Veal Filet with Horseradish, Whiskey and Creamy Mushrooms

Ingredients

• 1 Quebec Veal filet, cut in half
• 30 ml (2 tbsp) horseradish
• 45 ml (3 tbsp) soya sauce
• 3 garlic cloves, chopped
• 4 sprigs of thyme, stripped
• 1 red onion, thinly sliced
• 125 ml (1/2 cup) whiskey
• 45 ml (3 tbsp) maple syrup
• 1.5 l (6 cups) mushrooms, cubed
• 250 ml (1 cup) 35% cream
• 3 stalks of green onion, sliced
• Salt and paper, to taste

Preparation

1. In a dish, combine the horseradish, soya sauce, garlic, thyme, red onion, whiskey, maple syrup, salt and pepper.
2. Add the filet veal and marinate for 30 to 60 minutes.
3. Preheat the barbecue to maximum.
4. Remove the filet from the marinade and place on the barbecue grill. Sear 2 to 3 minutes on each side.
5. Continue grilling indirectly for a few minutes with the lid on to the desired doneness.
6. In a hot 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 let thicken slightly. Check the seasoning.
9. Serve the mushrooms, veal filet and green onions in two deep plates.

Recipe from Jonathan Garnier.