Veal tenderloin with mushroom sauce

Veal tenderloin with mushroom sauce

Based on 17 ratings
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Miele

Miele

Community member

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

Ingredients

2Servings
MetricImperial
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

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

Nutrition per serving

Cal693
Fat52 g
Protein47 g
Carb7 g
  • 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 g 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 g 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 g 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!

  • Enjoy your meal!

    Veal tenderloin with mushroom sauce

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