4
Slow-cooked veal tenderloin with chantarelle
Ingredients
- 600 gram of chainless and trimmed veal tenderloin
- 1 dessert spoon of butter
- 200 gram chantarelle mushrooms
- 100 gram cep (porcino) mushrooms (if desired)
- 1/2 medium-sized onion, finely chopped
- 1/2 clove of garlic, crushed
- 2 dessert spoons of cognac or brandy
- 2 decilitres of veal gravy (or packet mix of sauce demi glace)
- 1/8 (whipped) cream or crème fraîche
- Salt and freshly ground pepper
30 - 60 minutes
veal tenderloin
*
oven roasted
Preparation
Remove the veal tenderloin from the fridge half an hour before you start to cook. Heat half of the butter in a frying pan and fry the veal tenderloin until it is golden brown all over, seasoning with salt and pepper. Remove the veal tenderloin from the pan and transfer it to roast in a preheated oven at 90°C (194°F). When the meat has reached a core temperature of 50°C (122°F), remove the veal tenderloin from the oven and keep it warm.
Clean the mushrooms with a brush and roughly chop the cep (if applicable). Soften the onion and garlic (do not allow to turn brown) in the butter that is left in the frying pan, then splash in the cognac/brandy. Add the veal gravy and the cream and allow to simmer for 5 minutes. Heat the remaining butter in a non-stick frying pan and quickly fry the mushrooms until they are cooked through. Season them with salt and pepper before adding to the gravy.
Serve with steamed leek and tagliatelle with fine herbs and cream.