Jun 04 2026
Restaurants›Le Crocodile by Rob Feenie›Grilled Veal Tenderloin Medallions Recipe

Grilled Veal Tenderloin Medallions Recipe

Inspired by Le Crocodile by Rob Feenie
Time1h
Serves4

classic le crocodile morel sauce

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Ingredients

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Veal Tenderloin

Morel Sauce

Method

Preparing the Veal

  1. 1

    Prepare the Veal

    Trim the veal tenderloin and cut it into 1-inch thick medallions. Season the medallions with salt and black pepper.

  2. 2

    Grill the Medallions

    Heat olive oil in a grill pan over medium-high heat. Grill the veal medallions for about 4-5 minutes on each side, or until they reach your desired doneness. Remove from heat and let rest.

Making the Morel Sauce

  1. 3

    Rehydrate Morels

    Soak dried morel mushrooms in warm water for about 30 minutes. Drain and chop them.

  2. 4

    Sauté Shallots

    In a saucepan, melt butter over medium heat. Add chopped shallots and sauté until translucent.

  3. 5

    Add Morels and Deglaze

    Add the chopped morels to the pan and sauté for another 2 minutes. Pour in the white wine and simmer until reduced by half.

  4. 6

    Finish the Sauce

    Add chicken stock and heavy cream, then stir in fresh thyme. Simmer for about 10 minutes until the sauce thickens. Season with salt and pepper to taste.

Serving

  1. 7

    Plate the Dish

    Serve the grilled veal tenderloin medallions drizzled with the morel sauce. Enjoy!

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