Quebec Milk-Fed Veal Tenderloin with Raspberry and Basil Marinade
- Put all marinade ingredients in an electric blender and purée.
- Place milk-fed veal filets in marinade and marinate in refrigerator for at least 2 hours.
- Grill veal on barbecue (BBQ) over medium-high heat, basting occasionally, for about 20 minutes or until the center reaches a temperature of 150°F (66°C) or becomes slightly pink.
- Remove the milk-fed veal from the barbecue, cover with aluminum foil, and let stand for about 10 minutes. If desired, serve with a marinade boiled beforehand and accompanied by rice and a salad of endives and pieces of orange.