tenderloin
Veal Tenderloin wrapped in Smoked Italian Ham
4 servings
Preparation: 15 minutes
Maceration: 24 hours
Cooking: 20 minutes
Ingredients
- Sauce:
1 cup Lambrusco wine
4 juniper berries
2 cloves
1 tablespoon sugar
5 fresh figs, halved
- Veal:
10 thin slices smoked Italian ham
2 Veal tenderloins
2 tablespoons vegetable oil
1 tablespoon butter
sugar, as required
Parmesan shavings, as required
Directions
In a bowl, combine all ingredients for the sauce and marinate for 24 hours.
Preheat oven to 200°C (400°F).
On a work surface, lay out 5 slices of ham so that they overlap. Place one tenderloin on the ham and roll up to wrap, pressing well to seal. Repeat with the remaining ham and veal.
In a skillet, heat the oil and butter until foamy. Sear the milk-fed veal on all sides to brown well. Bake for 12 minutes, remove from oven, transfer to a platter and let rest.
Remove the figs from the marinade and caramelize in another skillet with a little water and sugar. Set aside.
While the figs are caramelizing, remove the excess fat from the milk-fed veal pan and deglaze with the marinade. Reduce by half. Remove from heat and whisk in the butter.
Slice the meat on the diagonal and serve the slices standing up, garnished with the caramelized figs and cheese shavings.
Serve with steamed asparagus and skillet-browned potatoes.
Recipe Source- milkfedveal.com ( This recipe was prepared by Renato Ferrante, chef at the Da Vinci restaurant )
Tags: excess fat, veal tenderloins, milk-fed veal
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Grilled Veal Tenderloin with Brandy Butter Sauce
6 – 8 servings
Marinade injectors can be found in most well-stocked grilling aisles and dedicated barbecue shops.
They provide a terrific way of enhancing lean and delicate cuts of meat, while the sauce, a riff on a classic beurre blanc, completes the picture.
This recipe uses an infrared equipped barbecue to sear the tenderloins, but the same can be accomplished by setting one side of a gas barbecue to the highest possible setting and allowing to preheat for 15 minutes before searing and removing the meat to the other side, preheated to medium-high.
Fat spears of succulent grilled asparagus make for a fine accompaniment. Both the sauce and butter marinade are terrific with pork or beef tenderloin as well.
Ingredients
2 veal tenderloins, each about 1 1/2 1bs (750 g), silver skin removed
1/2 cup (125 ml) unsalted butter, melted and cooled
1/4 cup (60 ml) brandy
1 tablespoon (15 ml) fresh thyme, finely chopped
1/4 cup (6o ml) steak spice
1 tablespoon (15 ml) smoked paprika
2 tablespoons (30 ml) olive oil
Brandy Butter Sauce
1 tablespoon (15 ml) butter
1 cup (250 ml) thinly sliced shallots (approx. 6 small)
4 cloves garlic, minced
2 tablespoons (20 ml) brandy, diluted with
2 tablespoons (30 ml) water
6 tablespoons (9o ml) cold unsalted butter, cubed Salt and freshly ground black pepper
Directions
In a small bowl, whisk together the melted butter, brandy and thyme to combine.
Pat tenderloins dry with paper towels.
Fill an injector with the butter mixture.
Stab and inject the tenderloins in multiple places. Cover in plastic wrap and refrigerate for 2 hours.
In a small bowl, combine the steak spice and smoked paprika.
Remove tenderloin from the refrigerator, rub with the olive oil and then massage well with the spice mixture.
Set aside for 3o minutes to come to room temperature.
For brandy butter sauce, place a medium saucepan over medium heat on the barbecue side burner or stove top.
Heat 1 tablespoon (15 ml) of butter until foaming.
Add the shallots and garlic and cook for 5 to 7 minutes, until very soft and fragrant.
Remove from heat and stir in the diluted brandy. Whisk in the cold butter, 1 cube at a time, until fully incorporated.
If the mixture becomes too cool to melt the butter, place it back on the burner briefly while whisking constantly to ensure sauce does not split.
Season to taste with salt and pepper and keep warm over very gentle heat until ready to serve.
Preheat the grill to medium-high or 450°F (230°C). Preheat the infrared burner for 1 minute.
Place the tenderloin on the infrared burner and sear, about I 1/2 minutes a side.
Move tenderloin to medium-high side and grill for about 4-6 minutes a side for medium-rare.
Remove from grill and allow to rest for 5 minutes.
Slice the tenderloin into 1-inch-thick (2.5-cm) medallions, remove to a platter and spoon brandy butter sauce over.
Sprinkle with additional thyme leaves if you wish.
Recipe Source: Food & Drink Summer 2011
Tags: brandy butter, paper towel, silver skinMedallions of Veal with White Wine Butter Sauce
Definitely a special occasion dish—perfect for Valentine’s Day or any other romantic occasion.
Serve with crisp green beans and boiled new potatoes.
2 Servings
Ingredients
2 veal tenderloin medallions 1-1/2 inches/4 cm thick (about 6 or/180 g each)
1/2 cup dry white wine 25 ml
1 clove garlic, minced
pinch each salt and pepper
1/4 cup butter, divided 50 ml
1 teaspoon lemon juice 10 ml
Directions:
Sprinkle veal on both sides with salt and pepper.
In skillet, melt 1 tbsp (15 ml) of the butter over medium-high heat; brown veal for about 2 minutes on each side.
Transfer to metal pie plate or rimmed baking sheet.
Roast in 375°F (190°C) oven for about 10 minutes for medium or until desired doneness.
Add wine and garlic to skillet; bring to boil.
Reduce heat to medium and simmer until liquid is reduced by half.
Whisk butter into skillet, a little at a time, just until butter is incorporated. Whisk in lemon juice.
Place veal medallions on serving plate.
Drizzle wine sauce over top.
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This recipe was taken from the ” Entertaining with Veal” section of the “Cooking with Ontario Veal Cookbook Guide“.
Other sections are “Veal and Pasta,” “Grilling Veal”. “Roasting Veal”, “Quick and Easy Veal” and “Traditional Veal Favourites” There is also information on veal selection and storage, taste and nutrition and details of all the many cuts of veal. Now available to buy online only for $21.95 with Free Shipping Worldwide
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Veal Medallions with Port and Blueberries
Great Recipe for two - especially for Valentine’s Day.
Yield: 2 servings
Preparation: 5 minutes
Marinating : 45 minutes
Cooking: 10 minutes
Ingredients
1/2 lb Veal medallions cut from butt tenderloin (4 medallions) 250 g
Marinade:
2 tablespoons vegetable oil 30 ml
1/4 cup blueberries 60 ml
2 rosemary leaves
2 tablespoons port 30 ml
1 tablespoon fresh garlic, minced 15 ml
1 tablespoon ground pepper 15 ml
Directions
Mix all ingredients in a dish and add medallions.
Marinate for 45 minutes in the refrigerator.
Remove medallions from marinade and drain.
Save remaining marinade.
In a skillet on the barbecue heat up the set aside marinade, and pour the marinade directly over the medallions.
Serve with a Mesclun salad * and fresh seasonal vegetables.
Recipe source: modified by John Meyer from recipe from milkfedveal.com
* Mesclun is a salad mix of assorted small, young salad leaves which originated in Provence, France. The traditional mix includes chervil, arugula, leafy lettuces and endive in equal proportions, but in modern iterations may include an undetermined mix of fresh and available lettuces, spinach, arugula (rocket, or roquette), Swiss chard (God’s Breath), mustard greens (Dijon’s Child), endive, dandelion, frisée, mizuna, mâche, radicchio (Italian Spinach), sorrel, and/or other leafy vegetables.
Tags: John Meyer, vealrecipes.com, veal and pepperTraditional British Veal with Cider
serve 4
Ingredients
2 tablespoons fat
1lb boneless veal, cut into 4 equal pieces 450g
3 tablespoons Calvados or brandy
3 shallots, finely chopped
2 tablespoons plain flour
1 1/2 cups cider 400ml
1 clove
1 bouquet garni
1 garlic clove, crushed
salt and freshly-ground black pepper
pinch of sugar
4 baby turnips, peeled
Directions
Melt the fat in a flame-proof casserole, add the veal pieces and fry until browned.
Pour over the alcohol and set alight.
Once the flames have died down, add the shallots and chives and brown around the veal for about 5 minutes.
Sprinkle the flour over the top then stir into the fat to form a roux.
Cook for about 2 minutes, stirring constantly, then whisk in the cider, a little at a time, until completely incorporated.
Add the clove, bouquet garni and garlic then season to taste with the salt, black pepper and sugar.
Bring to a simmer, cover the pan and cook gently for about 45 minutes.
When almost done, plunge the turnips into boiling water.
Drain, then chop and add to the casserole.
Continue cooking for 45 minutes then remove the clove and bouquet garni. Serve with potatoes and sweet apple sauce.
Recipe Source: Celtic Recipes
Tags: veal and mushrooom, boneless veal, black pepper pinchAsian Style Veal Tenderloin
Serves 4
Ingredients
2lb Veal Tenderloin 1kg
¼ cup Brandy
2 teaspoons mixed Wasabi Paste
2 tablespoons Butter
¼ cup chopped Coriander
1 teaspoon finely chopped fresh Ginger
2 tablespoons Soya Sauce
1 teaspoon crushed Garlic
Directions
Set oven at 390°F (200°C.)
Brown Veal on high heat in pan on all sides with a tiny bit of Olive Oil.
Deglaze the pan with Brandy and transfer to pre-heated oven.
Cook for 20 minutes.
Combine Wasabi paste, Butter, Ginger, Coriander, Soy and Garlic.
Mix well until combined.
To serve once Veal is cooked, Place Veal on plate and top with butter mix.
Drizzle over pan juices.
Serving suggestion:
Serve with steamed Bok Choy and a Kumara Mash.
Veal Medallions with Coffee Cognac Sauce
4 servings
Ingredients
For the Squash Puree
1 onion, chopped
2 cloves garlic, chopped
3 tablespoons butter 45 ml
6 cups butternut squash cubes 1½ litres
1 cup chicken broth 250ml
salt and pepper
For the Veal Medallions with Coffee-Cognac Sauce
1½ lb veal tenderloin medallions 675g
1 tablespoon) olive oil 15ml
1 shallot, chopped
1 clove garlic, chopped
¼ cup cognac 60ml
1 cup chicken broth 250ml
¼ cup squash purée 60ml
¼ cup 35% cream 60ml
2 tablespoons espresso 30ml
1 tablespoon Dijon mustard 15ml
Directions:
For the Squash Puree
In a large saucepan, soften the onion and garlic in the butter over medium heat.
Add the squash, reduce the heat to medium-low and cook until the squash starts to brown, about 5 minutes.
Add the broth.
Cover and simmer until the squash is tender, about 20 minutes.
In a food processor, purée the squash until smooth, and season with salt and pepper.
Keep warm.
For the Veal Medallions with Coffee Cognac Sauce
In a skillet over medium-high heat, brown the veal in the oil until pink inside.
Set aside on a warm plate.
In the same skillet, soften the shallot and garlic.
Add the cognac and reduce by half.
Add the remaining ingredients and bring to a boil. Reduce until syrupy.
Serve the veal with the remaining squash purée and Roasted Root Vegetables.
Nap with the sauce.
Veal Medallions with Mushroom Sauce
4 servings
Ingredients
8 Pieces veal tenderloin, (2 oz) 56g (1/2 inch thick) 12mm – total veal used = 1lb or 450g
2 tablespoons all-purpose flour
¼ teaspoon salt, divided
¼ teaspoon pepper, divided
2 teaspoons olive oil, divided
¼ cup finely chopped shallot
1 small clove garlic, minced
1¼ cup diced fresh shiitake mushroom caps,
1 cup diced fresh oyster mushroom caps,
2 tablespoons finely chopped fresh parsley
¼ teaspoon dried whole thyme
¼ cup chablis or other dry white wine
⅔ cup no-salt-added beef broth
1 tablespoon no-salt-added beef broth
1 teaspoon cornstarch
Directions
Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper; sprinkle over both sides of veal.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
Add veal, and cook 3 minutes on each side or until browned.
Remove veal from skillet, and place on a serving platter; set aside, and keep warm.
Heat remaining teaspoon oil in skillet over medium heat.
Add shallot and garlic; saute 2 minutes.
Add remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, mushrooms, parsley, and thyme; saute 2 minutes.
Add wine, and saute 2 minutes.
Add 2/3 cup broth, and cook an additional 3 minutes.
Combine remaining tablespoon broth and cornstarch in a bowl; stir well.
Add cornstarch mixture to skillet; cook 1 minute or until thickened and bubbly, stirring constantly.
Prosciutto-wrapped Veal Tenderloin
4 servings
Preparation 35 minutes
Cooking 30 minutes
Ingredients
Frico
2 onions, sliced
50 ml (1/4 cup) butter
4 slices russet potatoes, boiled
4 slices Friulano cheese, 60 g (2 oz) each
Veal
4 pieces Veal tenderloin,
5 oz each, trimmed 150 g
4 thin slices prosciutto
As required oil
¼ cup Marsala 50 ml
½ cup white wine 125 ml
1 shallot, chopped
½ cup demi-glace 125 ml
1½ oz fresh duck foie gras, in small dice 40 g
Garnish
60 g (2 oz) baby arugula
15 ml (1 tbsp) extra-virgin olive oil
Directions
In a skillet, caramelize the onions in the butter for about 20 minutes, stirring occasionally.
In a shallow baking dish, arrange the potato slices, covering each with some caramelized onion and a slice of Friulano.
Set aside at room temperature.
Preheat oven to 180°C (350°F).
Wrap each piece of tenderloin in a slice of prosciutto.
In a large skillet, heat the oil over fairly high heat. Sear the wrapped pieces of milk-fed veal, turning every 20 seconds until the prosciutto is well browned all over.
Finish cooking in the oven for about 6 minutes.
Remove the milk-fed veal from the oven and transfer to a platter. Cover with aluminum foil and slice just before serving.
Preheat the broiler.
In a saucepan, reduce the Marsala, the white wine and the shallot over low heat. Add the demi-glace and reduce to a sauce consistency.
Place the potato dish under the broiler until the cheese is melted and bubbly.
Add the foie gras to the sauce and whisk until blended. Season to taste.
Place a potato-cheese stack in the centre of each heated dinner plate, arrange slices of milk-fed veal around it and top with arugula tossed in oil.
Spoon the sauce over the top and serve.
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Tags: duck foie gras, minutes ingredients frico, low heat, European cuisineVitello Tonnato ( using Veal Tenderloin – tail end )
2 pieces of Veal Tenderloin (tail end) were used for this recipe although you could different cuts of veal to achieve similar results.
Serves 4-6
Ingredients
2 lb Veal Tenderloin 1 kg
1½-2 cups dry white wine 375-500 ml
1 large onion, coarsely chopped
1 medium carrot, coarsely chopped
2 garlic cloves, crushed
to taste: salt and freshly ground pepper
½ can canned tuna, packed in oil
3-4 anchovy fillets, rinsed, patted dry and mashed
2 hard-boiled egg yolks
1 juice of one lemon
1 teaspoon sugar
2 tablespoons olive oil 30ml
1 tablespoon red wine vinegar 15ml
pinch of salt
capers
Directions
Place the veal in a small, deep non reactive bowl.
Pour in enough wine to barely cover.
Refrigerate overnight, covered tightly with plastic wrap.
In a large saucepan or stockpot, combine the veal with the wine marinade, onion, carrot, garlic, salt, and pepper.
Bring to a boil over moderately high heat.
Reduce the heat to moderately low and simmer, partially covered, until the veal is tender, about 1 hour.
Remove the pot from the heat but leave the veal in the liquid to cool.
Remove the veal to a cutting board, cover loosely with foil, and set aside.
Strain the cooking liquid through a sieve into a small bowl (you should have about 1 cup(250ml)).
Discard the vegetables.
Add the tuna, anchovies, egg yolks, lemon juice, olive oil, vinegar, and sugar to the sieve, and force this mixture through with the back of a large spoon.
Mix the resulting sauce until it is well blended and smooth.
Cut the veal into thin slices.
Arrange, overlapping, on a large serving platter.
Spread the sauce over the veal.
Garnish with capers, if desired.
printable version of this recipe
Recipe source: Scott Savage, executive chef, The Cliff House at Pike’s Peak modified by Chef Nancy
Tags: tablespoons olive oil, directions place, wine marinade, salt and pepper, Italian cuisine, pinch of salt, canned tuna
Veal Cookbook Guide
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Great Veal Recipes and photos. Highly Recommended.
