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.
Madagascar turmeric makes a real difference here: more floral, less harsh than standard turmeric, it colours the jus a clean gold without bitterness. If you use saffron instead, steep 5 to 6 threads in hot jus for 10 minutes before adding the potatoes. The dry-toasted cashews are the unexpected angle: they bring crunch and a faint buttery note that beats a cream sauce hands down. For the potatoes, thin-skinned new varieties need no peeling, just a scrub. No Île de Ré? Ratte or Charlotte work well. On the meat: 5 minutes per side in foaming salted butter, then 10 minutes resting covered. That rest is non-negotiable, it is where the veal finishes cooking through without drying out.
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