Veal Recipes

Archive for the ‘tenderloin’ Category

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

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 mins.
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.

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.

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.

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.

2 pieces of Tenderloin (tail end) were used for this recipe although you could different cuts to achieve similar results.

Serves 4-6

Ingredients
2 lb Veal Tenderloin 1000g
1½-2 cups dry white wine 375-500ml
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

Serves 4

Ingredients
Potato Gnocci:
3 russet potatoes, baked 1 hour at 350°F
½ cup flour
1 egg
Salt and pepper, to taste
2 tablespoons butter

Napoleans:
8 (3 oz) veal tenderloin cutlets
Salt and pepper to taste
Flour, for dredging
1 tablespoon vegetable oil
8 (1½ oz) pieces lobster meat
½ cup Madeira wine 8 (2 oz) slices Gruyere cheese

Plate Garnish:
8 grilled asparagus tips

Directions
Remove and discard potato skins.
In bowl of electric mixer with kneading attachment, place potato meat, flour, egg and salt and pepper and knead until just incorporated.
Remove dough from mixer and separate into 2 pieces.
On lightly floured surface, roll each piece into a long, thin snake, about ½ inch in diameter.
Slice dough every 1 inch, creating small pieces.

2. Boil gnocchi in lightly salted, rapidly boiling water 4 minutes, or until they rise to top of water.
Remove gnocchi and place on towels to dry.
In small sauté pan over medium heat, add 2 tablespoons butter and sauté gnocchi until golden brown.
Remove from pan and set aside in warm place.

3. Preheat oven to 350°F.
Lightly salt and pepper veal cutlets, then dredge in flour.
Sauté in medium sauté pan with 1 tablespoon oil until lightly browned, about 1 minute per side. Set aside on towel to drain.
Place uncooked lobster into same pan.
Pour Madeira into pan to deglaze and place in oven 4-5 minutes, or until lobster is cooked.

4. Place 5-6 gnocchi around entire rim of each plate.
Place 1 piece of veal in center of each plate.
Place lobster with sauce directly on top of veal.
Place 1 slice of Gruyere over lobster.
Repeat layers.
Place asparagus tips around plate and serve.
Nutrition data per serving:

Calories 1,279 (51 percent from fat); 72.3 g fat (sat 35.1 g, mono 25.3 g, poly 4.6 g); protein 104 g; carbohydrates 45 g; fiber 3.06 g; cholesterol 399 mg; sodium 1,158 mg; calcium 1,221 mg.

Recipe Source: Scott Savage, executive chef, The Cliff House at Pike’s Peak

Here’s an ideal recipe while waiting for the warm weather. That said, whatever part of the globe you find yourself on; and in whatever season – the rich elegance of Veal Oscar is sure to warm you to your very soul.
The preparation of this classic meal is somewhat time-consuming. So, give yourself the better part of an afternoon to complete every task. There’s no need to rush and the reward of this meal well done is worth the effort.

4 servings
Ingredients
1 lb of delft blue milk fed veal tenderloin (450g)
(Center cut and totally cleaned)
4- 4 oz portions (4 X 122g)
1½ lb of queen crab legs (670g)
(8 oz of meat once removed from shells) (225g)
4- 2 oz portions ( 4 X 56g)
kosher salt
ground fresh white pepper
canola oil for sauté pan
Rosti Potato
2 large Yukon gold potatoes
kosher salt
fresh white ground pepper
4 oz clarified butter (122g)

Vegetables
1 lb asparagus (450g)
¾ lb baby carrots (340g)
1 leek
kosher salt
Foie Gras Hollandaise
3 egg yolks
½ lemon juiced
3 tablespoons water (45g)
4 oz clarified butter (112g)
4 oz foie gras (cubed) (112g)
kosher salt
ground fresh white pepper

Directions
Rosti Potato:
Have a fry pan large enough for 4 potato rosti (4″-5″ in diameter) (10-12cm) on a medium high heat.
Peel and grate potato into a bowl.
Season with salt and pepper and mix well.
Add clarified butter to hot pan and using ring mould add potatoes and press into rounds approximately ½ inch thick. (12mm)
Cook until golden brown on both sides approximately 4-5 minutes per side and remove to a parchment lined baking sheet
These may be made up to an hour in advance and left at room temperature or a day ahead and refrigerated.
They are, however, best made just prior to serving.
If making ahead, preheat oven to 350ºF (176ºC) and bake room temperature potatoes for approximately 20 minutes or until hot

Vegetables:
Have a medium sauce pan of boiling salted water ready.
Trim asparagus and blanch approximately 45 seconds to 1 minute. Immediately immerse in ice bath.
Blanch carrots approximately 2 minutes and immediately remove to ice bath.
Slice 4 strips of leeks, to tie the asparagus bundles, approximately 6″ long (15cm). Blanch for about 5 seconds and remove to ice bath
Tie the asparagus into 4 bundles. Finish cleaning the carrots with a paring knife where you have missed with the peeler.
The vegetables may be prepared up to a day in advance and kept in the fridge.
Reheat on baking sheet in the oven.

Veal Tenderloin:
Slit a hole in center of veal (lengthwise) and stuff with the crabmeat
Preheat sauté pan on medium high heat. Season veal all around with salt and white pepper.
Add oil to pan and when hot place veal into pan and let brown approximately 1 minute then turn ¼ turn and repeat until veal is browned on all 4 sides. The veal should release easily each turn if the pan is hot enough and it is properly seared.

In a preheated 375ºF (190ºC) oven put potatoes on bottom rack. Bake for 15 minutes while preparing the hollandaise. Turn potatoes over and add pan of veal, the carrots and asparagus to the oven while making hollandaise. After approximately 8-10 minutes veal should be about med-rare. Remove from oven and let rest approximately 4-5 minutes. You can leave vegetables in oven to keep warm. Turn oven off.

Foie Gras Hollandaise
Preheat medium sauté pan on medium high heat. Season foie gras with salt and white pepper and put into pan. Stir foie and immediately remove pan from heat. Continue stirring until foie is golden brown and rendered. Transfer to another container and keep warm.

Over a double boiler on medium heat, in a stainless steel bowl whisk egg yolks, lemon and water. Whisk vigorously (do not stir) so as to incorporate air as you would to whip cream. When yolks are thick and tripled in volume – remove from heat and while still over double boiler, slowly whisk in clarified butter then slowly whisk in foie gras oil and chunks. Pass this mixture through a fine sieve and adjust seasoning. Serve immediately.

Put rosti on plate, top with crab stuffed veal tenderloin and place carrots and asparagus on either side of potato. Spoon sauce over part of the veal and shave fresh truffles over the sauce.

Recipe source: Chef Brett Shantz
Verses Restaurant
182 Victoria St. N., Kitchener
Ontario, Canada
TELEPHONE: 519-744-0144
HOURS: Tuesday to Saturday 11:30 a.m. to 2:30 p.m. for lunch; 5 to 9:30 p.m. for dinner.

Chef Reyes places everything he needs to prepare the sauce on the counter – a couple pounds of uncut Veal tenderloin / fresh sprigs of Rosemary & Thyme / dry basil / shallots / a few cloves of garlic / ¼ pound of butter / kosher salt / a melange of 5 peppercorns for crushing, half a peach and a bottle of Applejack® brandy.

“The magic in this meal is the brandy,” Reyes confides with a wink.

• To start – rub the veal with thyme, rosemary, basil, salt and pepper (melange of 5 pepper corns).
• Pan-sear the veal – keeping the temperature high, the veal will sear golden brown and eventually release itself from sticking to the pan. Brown all sides – leaving the centre pink/rare. Set aside for cutting later.
• Add butter, garlic, shallots, peach and brandy to the darkened pan.

All the good stuff from the searing will blend wonderfully to create a rich sauce. (Alternatively, you can use Madeira wine instead of brandy – it’s up to your personal taste).

That’s it for the sauce – no elaborate concoctions that take a week to prepare. Drizzle the sauce on a plate. Then simply cut the cooked veal into ½ inch medallions and place five on top of the sauce.

Chef Reyes complements the veal with cooked vegetables – asparagus, broccoli, potatoes, carrots, red pepper and garnished with a leaf of fresh basil and a sprig of thyme.

He also adds his personal touch – a colourful edible spring flower called a nasturtium.

“It always looks better to add some surprise like a flower and to build some height on the plate,” Reyes points out. “Presentation is the other half of the enjoyment of a good meal.

Ingredients list for Dry Rub and Sauce
2lb / 1kg Veal Tenderloin
1 teaspoon – Fresh Rosemary (roughly chopped) (5ml)
1 teaspoon – Fresh Thyme (roughly chopped)
1 teaspoon – Fresh Basil (roughly chopped)
1 teaspoon – Fresh Shallots (finely chopped)
1 teaspoon – Fresh clove of garlic (crushed)
¼ lb of butter (120g)
Pinch of Kosher Salt
2 teaspoon – Melange of 5 peppercorns (roughly cracked)
½ a peach
2-oz – Applejack® brandy (60g)

Additional Ingredients to accommodate four diners
Asparagus
Broccoli
Potatoes
Carrots
Red Pepper
1 Leaf of fresh basil per plate
1 Sprig of thyme per plate

Directions
-Preparing the veal
• Rub veal with thyme, rosemary, basil, salt and pepper (melange of 5 pepper corns)
• Pan-sear the veal – keeping the temperature high, the veal will sear golden brown and eventually release itself from sticking to the pan. Brown all sides – leaving the centre pink/rare.
* Place in oven at 350ºF (176ºC) for 10 minutes.
* Remove from oven and set aside for cutting later.

Creating the sauce
• Add butter, garlic, shallots, peach and brandy to the darkened pan. Whip the ingredients until they blend into a sauce.

* Drizzle the sauce on a plate.
* Cut cooked veal into ½ inch medallions and place five per plate on top of the sauce.

* Add cooked vegetables – asparagus, broccoli, potatoes, carrots, red pepper and garnished with a leaf of fresh basil and a sprig of thyme

Recipe source:
Carlos Reyes —- Chefs On King
Chefs on King
271 King St. West
Kitchener, Ontario Canada
(519) 570-4642

Serves 4

Ingredients
4-4 oz portions veal tenderloin (4 X 100g)
8 slices proscuitto
3 cups finely copped button mushrooms (750ml)
2 cups sliced dried porcini mushrooms (reserve soaking liquid) (500ml)
2 shallots finely diced
3 cloves minced garlic
1 tablespoons chopped parsley 15ml
2 tablespoons clarified butter or olive oil 30ml

Mushroom Jus
4 oz dried porcini mushroom, soaked and sliced
4 cups beef stock
Reduce stock by ½. Add sliced mushrooms and soaking liquid to stock. Simmer over low heat for 10 minutes. Season with salt and pepper.

Marsala Sabayon
2/3 cup sugar 180ml
4 egg yolks
½ cup Marsala 125ml
½ cup 35% cream 125ml

Over a double boiler of simmering water, whisk together sugar, egg yolks and Marsala until thick and smooth.
Chill over ice bath. Wisk in 35% cream. Serve at room temperature.

Directions
Sauté mushrooms in butter or oil until dry.
Add garlic and shallots and sauté for two minutes.
Add reserved soaking liquid and simmer until all the liquid has evaporated. Cool to room temperature. Stir in parsley.
Lay two pieces of proscuitto parallel to each other.
Spread ¼ of mushroom mixture over top and season with salt and pepper.
Place veal tenderloin on top of mushroom mixture and roll up, wrapping the tenderloin completely with the proscuitto.
Sear in hot pan on high heat until the proscuitto is crisp, about 2 minutes per side.
Finish in a 450°F (230°C) oven for 8-10 minutes.
Slice veal tenderloin diagonally in half. Arrange over mushrooms Jus. Drizzle Marsala Sabayon over veal.

Recipe Surce: Chef Geoff Parent
Charbries Restaurant
15 King Street North
Waterloo, Ontario
Canada
N2J 2W6
519-886-4678