Veal tenderloin coated in beeswax
Ingredients
Utensils
large glass loaf pan, deep roasting pan, kitchen twine, large frying pan, cutting board, knife, skewer, thermometer, dialog oven, porcelain plate, food probe
Nutrition per serving
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!