Made this for my Mothers birthday and I liked it so much I froze the remaining “au jus” for future use.

The recipe is from Food & Drink, Holiday 2006, which is an LCBO publication. It seems to me, that the writers of this mag tend to be stuck in old school and revel in useless steps and unnecessary methods. YMMV tho.

Notes: Veal Tenderloin is exorbitantly expensive. For a 3 lb cut you can expect to pay around 60 buckos, so I used a top sirloin roast instead. Where they call for Minus 8 Balsamic, I just used a good one from Modena. And for some reason they want you to use chicken stock…as opposed to beef stock? I used beef.