Veal Filet with Scotch BBQ Sauce

Ingredients

• 450 g (1 lb) Quebec Veal filet
• 45 ml (3 tbsp) scotch*

Scotch BBQ sauce (give 2 cups)

• 5 ml (1 tsp) chipotle pepper
• 125 ml (1/2 cup) onion, finely sliced
• 125 ml (1/2 cup) scotch*
• 65 ml (1/4 cup) white vinegar
• 65 ml (1/4 cup) ketchup
• 65 ml (1/4 cup) maple syrup
• 45 ml (3 tbsp) soy sauce

*You can replace scotch with pineapple juice mixed with a few drops of maple syrup.

Preparation

(Select the desired cooking method)

1. Place all the sauce ingredients in a saucepan, bring to a boil and simmer for 10 minutes.
2. Transfer to blender and reduce to a smooth purée. Keep warm.
3. Using a syringe, inject 3 tbsp scotch in the veal filet by dipping the needle diagonally every inch in the center of the filet.

BBQ

1. Preheat barbecue (BBQ) at medium-high.
2. Place the filet on the barbecue grill and brown on all sides for 2 minutes. Bake for 15 minutes or until a meat thermometer inserted in the center of the filet reads 48°C (118°F) for rare cooking. Reserve on a plate. Let stand about 10 minutes before slicing.
3. Serve with the BBQ sauce.

Stove top

1. Preheat oven to 205°C (400°F).
2. In a skillet over medium-high heat, add a drizzle of olive oil and brown the filet on all sides for 2 minutes.
3. Bake for about 15 minutes or until a meat thermometer inserted in the center of the filet indicates 48°C (118°F) for rare cooking. Reserve on a plate. Let stand about 10 minutes before slicing.
4. Serve with the BBQ sauce.