Video 05 Veal Tenderloin
with
Caramelized Shallots and Garlic
  
|
Serves 4
Ingredients
¼ cup olive oil
3-4 veal tenderloins 3¼ lbs (1.5kg)
Salt and freshly ground pepper to taste
2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried rosemary)
12 shallots, peeled and halved
12 garlic cloves
Sauce
½ cup red wine
2 cups chicken stock
2 tablespoon unsalted butter |
Directions
 Preheat oven to 425°F (220°C)
Heat olive oil in a skillet on medium-high heat.
Season tenderloins with salt, pepper and rosemary.
Fry veal about 3 minutes per side or until golden.
Do not crowd veal in skillet.
Place veal in a roasting pan ready for baking in the oven.
Now add shallots and garlic cloves to the skillet on medium heat. (with
the veal now removed)
Sauté until beginning to turn brown, about 3 minutes.
Cover skillet and cook them for 10 minutes.
Scatter shallots and garlic around veal.
Reserve skillet to make sauce.
Bake veal in the oven for 15 minutes or until slightly pink in
centre.
Place veal on carving board and let rest 10 minutes.
Meanwhile, bring wine to boil in skillet, scraping up any accumulated bits
in the skillet.
Add stock and reduce until slightly thickened (about 10 minutes).
Remove from heat and whisk in butter. Reserve.
Slice veal into thin slices and serve with garlic cloves, caramelized
shallots and a spoonful of sauce.
printable version of
this recipe |
