4
Christmas veal tenderloin
Ingredients:
- 4 pieces of tournedos veal tenderloin
- 12 small Roseval potatoes halved
- rosemary
- 16 carrots peeled and halved lengthwise
- 1 tbsp honey
- 100 ml fresh orange juice
- butter
Christmas gravy:
- 300 ml meat gravy
- 200 ml red wine
- dash of red wine vinegar
- 2 star anise pods
- 1 cinnamon stick
- 2 cloves
- 4 juniper berries
- 5 black peppercorns
Other:
- salt and pepper
30 - 60 minutes
veal tenderloin
*
veal grilling
Preparation
Let the tournedos reach room temperature. In an oven dish, drizzle the potatoes with olive oil, chopped rosemary and pepper. Shake well and roast in a preheated oven at 180°C (356°F) for about 20 minutes until soft. Then season with sea salt.
Melt a knob of butter in a pan and add the carrots, braise for 2 minutes while stirring, then add a spoonful of honey, half of the orange juice and some salt and pepper. Simmer, stirring occasionally, until the juice has evaporated and a syrupy layer remains around the carrots. Add juice as needed.
Put the wine, vinegar and spices in a saucepan and simmer until only a little (1/5) of the concentrated wine remains, then add the gravy. Then simmer for another 10 minutes and strain out the spices. Stir in a knob of butter and season with salt and possibly a dash of vinegar.
Grill the tournedos in a grill pan or on a contact grill so they get nice diamond grill lines on both sides, season with pepper and cook in the oven for another 10 minutes at 80°C (176°F).
Serve with a Christmas tree puff pastry! You can easily make one yourself: cut slices of puff pastry with a knife, brush with egg yolk and bake for 10-15 minutes at 170°C (338°F).
Have a tasty Christmas!