Recipe: Heart of Roasted Veal Tenderloin

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.