tenderloin
Veal Napoleons with Asparagus Tips and Potato Gnocchi
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
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Tags: cheese plate, lobster meat, Cliff House
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Veal Oscar — Chef Brett Shantz
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.
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Tags: stuffed, veal crab leg, lemon juiceCharbries’ Veal Tenderloin with Marsala Sabayon
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
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Tags: chef geoff, cup 35% cream, portions veal tenderloinVitello Tonnato ( using Veal Tenderloin )
Serves 6
Cold Veal with Tuna Fish Sauce
Ingredients
2 lb veal tenderloin 1kg
3 cups white wine 750ml
1 celery stalk
1 carrot
1 small onion
2 garlic cloves
1 can (7 oz) tuna in oil 200g
6 anchovy fillets
2 hard-cooked egg yolks
2 lemons, 1 squeezed, 1 thinly sliced
½ cup good olive oil 125ml
2 tablespoons capers 30ml
1 tablespoon white vinegar 15ml
Directions
Marinate meat in wine with celery, carrot, chopped onion and cloves for one day.
Remove meat from marinade, wrap in cheesecloth, tie tightly and place in an oval pan just large enough to hold it along with the marinade.
Cook slowly for about 1 hour. Remove from heat and cool meat in cooking liquid.
Degrease and strain cooking liquid.
Blend liquid in a food processor with tuna, anchovies, 1 tablespoon (30ml) capers and egg yolks.
Dilute sauce with lemon juice and vinegar and add oil in a steady stream until a sauce the consistency of mayonnaise forms.
Slice veal and arrange on a serving platter.
Spread a few tablespoons of sauce on the platter.
Add veal a layer at a time, with sauce covering each layer.
Sprinkle capers over and decorate the rim of the platter with the sliced lemon.
Recipe Source: adapted from recipe used Forum food columnist Andrea Hunter Halgrimson
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Tags: hunter veal, blanquette de veau, white wine, fillet, diluted veal sauce, Sprinkle capersPan-roasted Veal Tenderloin
Serves 6
Pan-roasted veal tenderloin, filled with a mixed capsicum marmalade, chive mash, apple balsamic and tarragon pesto
Ingredients
640g : veal tenderloin
120g : mixed capsicum marmalade (see below)
400g : puree chive potatoes
40g : thinly sliced carrots
40g : thinly sliced beetroot
40g : thinly sliced zucchini
40g : thinly sliced turnip
40g : thinly sliced eggplant
60ml : apple balsamic
60ml : tarragon pesto
salt and freshly ground pepper
350ml : vegetable oil for frying
Directions
Dredge thinly sliced vegetables in a mix of flour and potato starch
(70% flour/30% potato starch).
Fry in vegetable oil until crispy. Remove and pat dry on paper towel -
1 hour before serving.
Make an incision into veal tenderloin from both ends of the veal.
Fill with capsicum relish.
Season veal tenderloin, pan fry and sear.
Finish cooking veal in pan in 350°C oven until medium cooked.
Remove veal.
Let it sit for a couple of minutes in a warm area.
Place pureed chive potatoes in middle of plate.
Place crisp vegetable roots in chive potatoes, positioning the vegetables straight up.
Cut veal tenderloin into 3 pieces and place around the potato.
Drizzle the apple balsamic and tarragon pesto using squeeze bottles. Ready to serve.
Recipe Source: Chef Kim Canteenwalla
Capsicum Marmalade
Ingredients
6 Red Capsicums seeded & sliced.
6 Oranges.
Grated rind & juice of 1 lemon.
Sugar
Directions
Cut oranges into thin slices, put in a preserving pan with the lemon juice & rind, barely cover with water & simmer until tender.
Add the peppers &measure. To each pint, add ¾ lb warmed sugar; heat gently to dissolve, then boil rapidly until the marmalade reaches setting point.
Pour into warm dry jars; cover & tie down.
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Tags: pureed chive potatoes, warm dry jars, beet, squeeze bottles, paper towelBacon-Wrapped Veal Tenderloin
Yield: 4 servings
Bacon-Wrapped Veal Tenderloin With Creamy Black-Eyed Peas, Shiitake Mushrooms, and Warm Frisée
Ingredients
6 5 oz portions veal tenderloin 140g
( veal chop with bone cut off is cheaper but more fatty and not quite as tender)
8 slices smoked bacon
olive oil as needed
1 yellow onion, minced
1 large carrot, minced
2 stalks celery, minced
6 cups frozen black-eyed peas 1500ml
or 3 cups dried black-eyed peas 750ml
½ cup dry white wine 125ml
5 cups water 1250ml
1 bay leaf
½ bunch fresh thyme
2 cups heavy cream 500ml
salt and pepper to taste
1 cup shiitake mushrooms, sliced 250ml
2 tablespoons balsamic vinegar 30ml
2 cloves garlic, minced
1 red bell pepper, diced
⅛ cup fresh tarragon, picked 30ml
zest of one lemon
½ head frisée lettuce, washed and picked
Directions
Take six pieces of veal tenderloin and six pieces of the smoked bacon and wrap the outside of the meat with the bacon.
Secure the bacon around the veal by tying the butcher’s twine around the bacon.
Reserve the veal for later cooking.
In a medium saucepot over moderate heat, add approximately 2 tablespoons (30ml) of olive oil.
Once the olive oil is lightly smoking, add the remaining 2 pieces of sliced bacon, onion, carrot, and celery.
Lightly sauté until the onions become translucent.
Once the onions are translucent, add the black-eyed peas and lightly toast them for about 3 minutes.
Add the ½ cup of white wine and reduce it until it has evaporated.
Add the water, bay leaf, and thyme and bring to a simmer.
(Its very important not to boil the beans, boiling will cause the beans to break apart.)
Simmer the beans until tender, about 1½ hours or more (for the dried ones).
Once the beans are tender, strain them through the colander, saving the liquid, and cool.
Discard the bay leaf and thyme.
Take the remaining bean cooking liquid and place it in a small sauce pot and reduce by half.
Once reduced, add the heavy cream and reduce another half.
(The bean cooking liquid makes the sauce for the dish.)
Season the reserved veal with salt and pepper to taste and sear in a medium sauté pan on high heat.
Once all sides are seared, reduce heat to low and cook to desired temperature, about 6 minutes to a side for medium.
Turn once after searing. Reserve.
In a medium sauté pan on high, heat a small amount of olive oil until lightly smoking.
Add the shiitake mushrooms and sauté until soft.
Add balsamic vinegar to the mushrooms and reserve.
Take the cooked black-eyed peas and sauce mixture and place in a medium sauté pan.
Heat on low heat, then add the garlic, red bell pepper, tarragon leaves, and lemon zest.
Season with salt and pepper to desired taste and reserve.
Lightly warm very briefly the frisée greens in a medium sauté pan with a small amount of olive oil and season with salt and pepper to taste.
Do just before serving or it will wilt. Reserve.
Assembly
Place the black-eyed pea mixture in the center of the plate with a small amount of liquid with the beans, being careful not to flood the plate with sauce.
Then place the shiitake mushrooms on top of the beans.
Next place the veal tenderloin atop the shiitakes and garnish the veal with the warm frisée greens.
Note: For ease of your preparation, the beans and the sauce may be made a day ahead and refrigerated until needed.
Recipe Source: From the Dallas Wine and Food Festival
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Tags: sauté pan, small sauce pot, veal chop, red bell pepper, Creamy Black-Eyed Peas, how do i cook veal butt tenderloinVeal Tenderloin (Schweins Oder Kalbsgeschnetzeltes)
Yield: Serves 4-6
Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Easy
Ingredients
4 tablespoons oil 60ml
2 lbs. veal tenderloin, minced 1kg
Salt
Freshly ground black pepper
3 tablespoons butter 45ml
1 onion, finely chopped
3 cloves garlic, minced
1 lb chanterelles, trimmed 454g
1 cup heavy cream 250ml
1 teaspoon sweet paprika 5ml
¼ teaspoon spicy paprika 1ml
1 tablespoon minced marjoram leaves 15ml
2 tablespoons minced parsley leaves, plus extra for garnish 30ml
2 tablespoons creme fraiche 30ml
1 lb wide egg noodles, cooked to al dente 454g
Directions
Heat heavy sauté pan.
Then add oil until it begins to smoke.
Sear the meat until golden brown, season with salt and pepper.
Transfer meat to a strainer.
Reserve meat and juice separately.
Add the butter to the pan.
When it begins to brown, add onions, garlic, and chanterelles.
Sauté over high heat until all the liquid has reduced.
Add heavy cream, paprikas, and the juice from the meat.
Reduce until sauce has lightly thickened.
Add the reserved meat, marjoram and parsley, and season with salt and pepper.
Stir in creme fraiche.
Serve over noodles, on heated plates, and garnish with minced parsley.
Recipe Source: Wolfgang Puck, 2001
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Tags: Black pepper, tablespoons oil, freshly ground black pepper, minced parsley, oil 60ml, salt and pepperChateau Briand with Bearnaise Sauce
Ingredients
1 piece Veal Tenderloin Butt approx.
1 teaspoon butter 5ml
1 teaspoon vegetable oil 5ml
salt
freshly milled pepper
Bearnaise Sauce
2 Shallots Finely Chopped
1 tablespoon Chopped Tarragon 15ml
1 tablespoon Snipped Chervil 15ml (parsley can be used, but reduce to ½ tablespoon 7.5ml)
Sprig of Thyme
Bay Leaf
2 tablespoons White Wine Vinegar 30ml
2 tablespoons White Wine 30ml
1 egg yolk
tiny pinch of flour
2 oz finely diced butter 60g
1-2 drops lemon juice
salt
freshly milled pepper
Directions
Trim Tenderloin if necessary and pound lightly to round shape of even thickness and tie around outside.
Add oil and butter to a heavy bottomed saucepan over high heat.
Add the Chateau Briand and sear both sides to contain juices.
Reduce heat to medium and cook 3-4 minutes per side or until meat thermometer reads 135-140 for medium. Remove from pan and set aside, loosely covered with tinfoil to rest.
Meanwhile, put shallots, ½ the tarragon and chervil, thyme and bay leaf, vinegar, wine and a pinch of salt in a small saucepan and boil until reduced and ¾ tbsp of liquid remains.
Remove from heat, strain and leave to cool for a minute.
Add to top of a double boiler, ½ tablespoon (7.5ml) of cold water and egg yolk, whisk constantly over hot but not boiling water.
Add the butter a few pieces at a time and whisk until smooth before adding more butter.
When the sauce is thick, add the rest of the tarragon, chervil, lemon juice and salt & pepper to taste.
Recipe Source: Roland Last, Chef at Galt Country Club, Cambridge Ontario, Canada July 2000
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Tags: even thickness, vegetable oil, teaspoon vegetable oil 5ml salt, Thyme Bay LeafRoast Loin of Veal with Wild Mushroom Risotto
Ingredients
24 oz Veal Tenderloin, seasoned with salt and pepper 680g
½ red pepper, roasted, seeded, peeled and julienned
2 tablespoons capers 30ml
1/3 cup Madeira wine 80ml
1 cup demi-glace * 250ml
salt and pepper to taste
fresh thyme
Risotto
1 cup Arborio superfino rice 250ml
2 tablespoons diced yellow onion 30ml
2 teaspoons olive oil 10ml
4 cups chicken stock 1lite
¼ cup dried porcini mushrooms, soaked, rinsed and chopped 60ml
1 teaspoon porcini powder 5ml
½ stick sweet butter
¼ cup grated parmesan cheese 60ml
salt and pepper to taste
Directions
First, start the veal cooking.
Lightly oil a large roasting pan on high heat and sear all sides of seasoned veal loin until brown. Place veal in pre-heated 400°F (204°C) oven and cook until 140°F (60°C)( internal temperature is reached (for medium).
Remove the veal from the pan and place to rest.
Discard any remaining oil from the pan and add Madeira wine.
Reduce by two-thirds and add red peppers, capers and demi-glace.
Heat sauce through and season if needed.
As the veal is roasting, prepare the risotto.
In a medium sized pot, on medium heat, add oil and onions and sauté until translucent.
Add rice and stir constantly, coating all the rice kernels, (about three to four minutes).
Start adding chicken stock, one cup at a time (adding each additional cup when previous cup of stock is absorbed).
Repeat until rice is no longer sticky (about 20-25 minutes).
With the last cup of stock add the porcini powder and re-hydrated mushrooms.
Mixture should appear creamy, but texture of rice kernels should be “al dente.” Keep warm, and just prior to serving, stir in butter and parmesan cheese.
* To assemble, mound the risotto in the center of a serving plate.
Slice the veal to one-quarter inch and layer over the risotto.
Sauce the dish around the edge of the risotto.
Garnish with fresh thyme sprigs.
Recipe Source (News 10 Midday – April 7, 1998 KXTV10)
Tags: news 10 midday, thyme sprigs, tablespoons capers, rice kernels, mushroomsVeal Mignons with fresh vegetables
Serves 2
Ingredients
½ lb Veal Tenderloin or boned chops, cut into four medallions 250g
salt and freshly ground pepper
2 oz sugar snap peas, washed and strung 50g
2 oz carrots, peeled and julienned 50g
2 oz parsnips, peeled and julienned 50g
2 oz sweet red pepper, seeded and julienned 50g
½ cup veal or chicken demi-glace 125 ml
1/3 cup low-fat plain yogurt 75 ml
2 tablespoons fresh chives, cut fine 25 ml
Directions
Season the veal with salt and pepper, then sear them in a hot no-stick skillet to desired doneness (about three minutes a side for medium).
Remove from pan and keep warm.
Dry the vegetables thoroughly on paper towels, then sauté them in the same skillet as the veal until tender-crisp, about three minutes.
Remove and keep warm.
Turn the heat to high, then deglaze the skillet with the demi-glace.
When it boils, add the yogurt and begin whisking the sauce until it is hot and foamy.
Season to taste with salt and pepper and stir in the chives.
To serve, spoon the sauce onto two warmed plates, then top with the veal medallions and scatter the vegetables around them. Serve immediately.
A demi-glace is a rich broth which is simmered down until it is like a thick jelly; you can buy it frozen in specialty shops, or simply boil down homemade or low-salt commercial stock until it has a syrupy consistency.
Recipe Source (Cooking with confidence Wednesday December 30, 1998)
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Tags: fresh vegetables, sugar snap peas, oz sugar snap, carrots
Veal Cookbook Guide
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