Tenderloin
016 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 on both sides.
Transfer the seasoned veal to the skillet.
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 in the roasting pan.
Reserve skillet to make sauce.
Bake veal in the oven for 15 minutes or until slightly pink in center.
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. Set aside.
Remove roasting pan from the oven.
Place veal on carving board and let rest 10 minutes.
Slice veal into thin slices and serve with garlic cloves, caramelized
shallots and a spoonful of sauce.
A suggestion would be to serve with egg noodles. Use about 170g (6oz) of
noodles for 4 servings. Bring about 1½
litres of water to the boil and add noodles cooking for about 10-12
minutes.
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