Recipe: Heart of Roasted Veal Tenderloin

Name: Heart of Roasted Veal Tenderloin
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 small veal tenderloins* (under the mother if you can find them) about 140 g (5 oz) each; 30 g (1.1 oz) of cashews (crushed then toasted in a pan without fat); 20 cl (0.8 cup) of prepared veal jus; 5 g (0.2 oz) of Madagascar turmeric (a nice tablespoon) or a few saffron threads.; 1/2 clove of garlic, degermed and finely chopped; 3 new potatoes from Île de Ré (if possible) medium sized, just rubbed and sliced 0.5 cm thick; Half-salt farmhouse butter and rapeseed oil; Salt and freshly ground pepper.

By chef patrick Asfaux 5/5 (2 reviews)

Prep 15 min

Cook 20 min

Total 35 min

Servings 2 serv.

Ingredients for 2 servings

Adjust for

servings

2 small veal tenderloins* (under the mother if you can find them) about 140 g (5 oz) each
30 g (1.1 oz) of cashews (crushed then toasted in a pan without fat)
20 cl (0.8 cup) of prepared veal jus
5 g (0.2 oz) of Madagascar turmeric (a nice tablespoon) or a few saffron threads.
1/2 clove of garlic, degermed and finely chopped
3 new potatoes from Île de Ré (if possible) medium sized, just rubbed and sliced 0.5 cm thick
Half-salt farmhouse butter and rapeseed oil
Salt and freshly ground pepper.

Step-by-step directions

1 In a sauté pan pour half a liter of water, the veal jus, turmeric and chopped garlic, salt lightly and pepper with the mill, cook this for 5 minutes then add your sliced potatoes for about 15 minutes.

2 Test the cooking by inserting the tip of a knife, if they are cooked remove them from the heat and place a lid on top.

3 Salt and pepper your veal tenderloins, then with your middle finger make a small indentation on top to give them the shape of a heart.

4 In a small sauté pan put a nice knob of half-salt butter and a drop of oil, then when it becomes "meunière" place your veal tenderloins, season them and cook them 5 minutes on each side, cover them with your cashews and pour 2 spoonfuls of water around.
Then cover and turn off the heat.
Let rest like this for 10 minutes.
Finishing:

5 On nice hot plates arrange your tenderloin in the center topped with cashews, and around it arrange harmoniously your potatoes just slightly drained and which will have taken on a golden color, at the last moment with a spoon coat these tenderloins with the reheated jus they released during their rest.
There you have it, this little prepared dish is just ready to be enjoyed for you both.
* You can also replace these veal tenderloins with pork tenderloins.