Tournedos of Veal Tenderloin
By a recipe of Mariela Nordel. Tournedos of veal tenderloin with wine sauce, sauteed forest mushrooms, a fresh salad and a potato gratin.
Ingredients
| — | veal tenderloin (bon fillet) | |
| — | potatoes | |
| — | heavy (animal) cream | |
| — | yellow cheese, grated | |
| 50 g | butter | |
| — | olive oil | |
| — | thyme | |
| — | garlic | |
| — | forest mushrooms | |
| 1 head | onion | |
| 1 | carrot | |
| 1 cup | 240 ml | red wine |
| 1 cup | 240 ml | beef stock |
| — | arugula | |
| — | baby spinach | |
| 1 tbsp | 15 ml | Dijon mustard |
| 1 tsp | 5 ml | honey |
| 1-2 tbsp | 15–30 ml | balsamic vinegar |
| — | salt and ground pepper |
Instructions
- Grease a small ovenproof dish and arrange inside thin slices of potato (cut as for chips). Beforehand, season the potatoes with salt and ground pepper. Pour heavy cream over the potato slices and bake at 190°C until done. Before serving, sprinkle the gratin with grated yellow cheese so it bakes with a golden crust.
- Clean the tenderloin of membranes and fat and cut it into discs, each about one portion. In a heavy-bottomed pan heat a little butter and olive oil, add a sprig of thyme and 1-2 lightly crushed garlic cloves, and sear (fry to a light crust) the tournedos on each side. Season with salt and ground pepper and put the meat in an oven preheated to 190°C. Insert a kitchen thermometer into one of the pieces and roast until the internal temperature reads 52-55°C — depending on whether you like it rarer or more well-done. Remove and let rest for 10 min. before serving.
- Meanwhile prepare the sauce: in the pan where you seared the meat, fry the chopped mushrooms, season with salt and ground pepper and remove to a separate plate. Add more butter and olive oil if needed, and fry 1 head of finely chopped onion, 1 finely chopped carrot, a sprig of thyme and a few crushed garlic cloves. When they turn golden, add 1 cup red wine and 1 cup beef stock. Let it boil and, when it begins to thicken, strain the stock and mount it with butter (cut 50 g of cold butter into small pieces; with a whisk begin beating the sauce, adding the cold butter gradually and a little at a time; beat until you have incorporated all the fat and the sauce takes on a glossy look and a thicker consistency).
- Assemble the plate: place a few torn leaves of different fresh salads — arugula, baby spinach — season them with salt and a mustard vinaigrette (1 tbsp Dijon mustard, 1 tsp honey, 1-2 tbsp balsamic vinegar and 2-3 tbsp olive oil whisked with salt to taste). Add some of the mushrooms and place the potato gratin. Set the meat in the centre and drizzle a little of the sauce alongside.