Veal tenderloin coated in beeswax

Step 1/5

• ½ kg beeswax pellets (cosmetic-grade)

• large glass loaf pan
• deep roasting pan

Transfer beeswax into glass loaf pan. Create a “double boiler” by placing loaf pan inside of a deep roasting pan filled with simmering water. Let beeswax melt over medium-low heat.

Step 2/5

• 300 g veal tenderloin
• clarified butter for frying
• salt
• pepper

• kitchen twine
• large frying pan
• cutting board
• knife
• skewer

In the meantime, rinse, dry, and trim the veal. Season with salt and pepper. Heat clarified butter in frying pan over medium-high heat and brown veal on all sides. Transfer to a plate and let cool, then pierce through one end of the veal with a skewer. Pull kitchen string through the hole, and tie together for hanging.

Step 3/5

• thermometer

When meat has cooled down, dip in melted beeswax to coat, then drain and hang veal to dry, approx. 5 min. Repeat this step until the wax layer is approx. 3-mm-/1-in. thick. Leave the veal to rest for approx. 20 min., or until wax has dried completely.

Step 4/5

• dialog oven
• porcelain plate
• food probe

Transfer veal tenderloin to a porcelain plate and insert food probe lengthwise through wax coat into the meat. Transfer to oven until desired core temperature is reached.

Step 5/5

• bay leaf butter for serving
• steamed asparagus for serving

• knife

When finished cooking, cut wax layer open and remove veal tenderloin. Slice and serve with bay leaf butter and steamed asparagus. Enjoy!

Enjoy your meal!