Veal tenderloin with mushroom sauce

Veal tenderloin with mushroom sauce

15 ratings

Stefano, engineer


„The meat is unbelievably tender and the mushroom sauce is divine!“

Difficulty

Hard 💪
45
min.
Preparation
90
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
380 g
veal tenderloin
1 sprig
rosemary
2 cloves
garlic (divided)
150 g
mushrooms
1
onion
50 ml
white wine
150 ml
veal stock
200 ml
heavy cream
2 sprigs
thyme
25 g
cold butter
salt
pepper
vegetable oil for frying
Fleur de Sel for serving
potato rösti for serving
Metric
Imperial
  • 380 g veal tenderloin
  • 1 sprig rosemary
  • 2 cloves garlic (divided)
  • 150 g mushrooms
  • 1  onion
  • 50 ml white wine
  • 150 ml veal stock
  • 200 ml heavy cream
  • 2 sprigs thyme
  • 25 g cold butter
  • salt
  • pepper
  • vegetable oil for frying
  • Fleur de Sel for serving
  • potato rösti for serving

Utensils

  • frying pan
  • vacuum sealer
  • sauté pan
  • wooden spatula
  • aluminium foil
  • steam oven
  • paper towels
  • whisk
  • vacuum bags
  • cutting board
  • knife

Enjoy with

Nebbiolo
A hearty meal like this needs a strong wine, like Nebbiolo, to stand up to it.

Nutrition per serving

Cal
693
Protein
47g
Fat
52g
Carb
7g

Step 1/7

Remove sinews from veal tenderloin, then vacuum seal. Cook in steam oven set to sous vide function at 57°C/135°F for approx. 1.5 hrs.
  • 380 veal tenderloin
  • vacuum sealer
  • steam oven
  • vacuum bags
  • cutting board
  • knife

Remove sinews from veal tenderloin, then vacuum seal. Cook in steam oven set to sous vide function at 57°C/135°F for approx. 1.5 hrs.

Step 2/7

In the meantime, clean and cut mushrooms into thin slices for the mushroom sauce. Cut onion into small cubes. Finely dice garlic.
  • 150 mushrooms
  • 1 onion
  • 2 cloves garlic
  • cutting board
  • knife

In the meantime, clean and cut mushrooms into thin slices for the mushroom sauce. Cut onion into small cubes. Finely dice garlic.

Step 3/7

In a sauté pan, heat up some vegetable oil over medium-high heat. Sauté onion for approx. 2 min., until translucent. Add mushrooms and fry for approx. 3 – 5 min. Deglaze with white wine and veal stock. Add halve of the chopped garlic and stir. Simmer at medium heat for approx. 10 – 15 min. until reduced by half.
  • 50 ml white wine
  • 150 ml veal stock
  • vegetable oil for frying
  • sauté pan
  • wooden spatula

In a sauté pan, heat up some vegetable oil over medium-high heat. Sauté onion for approx. 2 min., until translucent. Add mushrooms and fry for approx. 3 – 5 min. Deglaze with white wine and veal stock. Add halve of the chopped garlic and stir. Simmer at medium heat for approx. 10 – 15 min. until reduced by half.

Step 4/7

Add cream and bring to a quick boil. Season with picked thyme leaves, salt, and pepper. Bind sauce by stirring in cold butter. Let simmer for a few minutes to thicken.
  • 200 ml heavy cream
  • 2 sprigs thyme
  • 25 cold butter
  • salt
  • pepper
  • whisk

Add cream and bring to a quick boil. Season with picked thyme leaves, salt, and pepper. Bind sauce by stirring in cold butter. Let simmer for a few minutes to thicken.

Step 5/7

Remove tenderloin from vacuum bag after cooking and pat dry with paper towel. Season with salt and pepper.
  • salt
  • pepper
  • paper towel

Remove tenderloin from vacuum bag after cooking and pat dry with paper towel. Season with salt and pepper.

Step 6/7

In a frying pan, heat up some vegetable oil over medium heat. Fry veal tenderloin on all sides until browned. Add rosemary and remaining garlic and fry with the meat. Remove tenderloin from frying pan, cover and let rest for 3 – 4 min.
  • 1 sprig rosemary
  • vegetable oil for frying
  • frying pan
  • wooden spatula
  • aluminium foil

In a frying pan, heat up some vegetable oil over medium heat. Fry veal tenderloin on all sides until browned. Add rosemary and remaining garlic and fry with the meat. Remove tenderloin from frying pan, cover and let rest for 3 – 4 min.

Step 7/7

Season with fleur de sel to taste and cut into slices. Serve with mushroom sauce and potato rösti. Enjoy!
  • fleur de sel
  • potato rösti

Season with fleur de sel to taste and cut into slices. Serve with mushroom sauce and potato rösti. Enjoy!