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 petits mignons de veau* (sous la mère si vous trouvez)de 140 g environ; 30 g de noix de cajou (écrasées puis torréfiées dans une poêle sans gras); 20 cl de jus de veau préparé; 5 g de curcuma de Madagascar(une belle cuiller a soupe) ou quelques filaments de safran.; 1/2 gousse d'ail dégermée et hachée finement; 3 pommes de terre nouvelle de l'île de Ré (si possible)moyennes juste frottées , et émincées d'un demi cm d'épaisseur; Beurre 1/2 sel fermier et huile de colza; Sel et poivre du moulin.

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (2 reviews) Meat

Prep 15 min

Cook 20 min

Total 35 min

Servings 2 serv.

Ingredients for 2 servings

2 small veal tenderloins* (under the mother if you can find them) about 140 g each
30 g of cashews (crushed then toasted in a pan without fat)
20 cl of prepared veal jus
5 g 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.

Veau Saint valentin Pied de porc