Veal tenderloin

Ingredients

4 servings of 150 grams of veal tenderloin (veal fillet)
butter

FOR THE VEGETABLES

8 pieces of crosne
4 wedges of Jerusalem artichoke
4 baby beetroots
8 radishes

FOR THE CELERY PURÉE:

200 grams celeriac
50 grams onion
butter

FOR THE CONDIMENT:

30 grams Jabugo ham
40 grams Comté cheese
50 grams shallot
4 centilitre olive oil
2 centilitre Balsamic vinegar

Amount of people: 4

Preparation Time: 30 - 60 minutes

Veal product: veal tenderloin (veal fillet)

Difficulty: ***

Cooking methods: frying

Source: Culinaire Saisonnier

Preparation

For the purée, dice the celeriac, sweat in some butter with the finely chopped onion and cook slowly. Mix with a dash of cream until smooth and season to taste. Boil the vegetables separately in the vegetable stock until done and season with pepper and salt.

For the condiment, finely slice the ham, cheese and shallot and season with olive oil and Balsamic vinegar. Brown the seasoned veal fillet in a dash of oil and, if necessary, continue cooking in the oven for the desired cuisson. Draw a line of the celery purée on the plate, dress the veal fillet and give it a finishing touch with the vegetables and the condiment. Sauce with the veal gravy.

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