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Veal tenderloin with mushroom sauce, sauté potatoes and grilled vegetables

<p align=”left”><strong>Ingredients</strong></p> <p align=”left”>4 veal tenderloins 200 grams each</p> <p align=”left”>4 boiled and cold potatoes with the skin</p> <p align=”left”>Vegetable oil for frying</p> <p align=”left”><strong>For vegetables:</strong><br>4 soup spoons olive oil</p> <p align=”left”>1 carrot</p> <p align=”left”>1 aubergine</p> <p align=”left”>3 colorful bell peppers</p> <p align=”left”>4 mushrooms</p> <p align=”left”>2 marrows</p> <p align=”left”>4 spring onions</p> <p align=”left”>12 green asparagus</p> <p align=”left”>½ tea spoon chopped fresh herbs</p> <p align=”left”><strong>For mushroom sauce:</strong><br>1 soup spoon butter</p> <p align=”left”>2 soup spoons olive oil</p> <p align=”left”>½ kg mushrooms</p> <p align=”left”>1 tea spoon English mustard</p> <p align=”left”>1 chopped onion</p> <p align=”left”>1 chopped garlic glove</p> <p align=”left”>½ small cup brandy</p> <p align=”left”>1 small cup white dry wine</p> <p align=”left”>½ lt fresh cream</p> <p align=”left”>&nbsp;</p> <p align=”left”><strong>Method:</strong></p> <p align=”left”>Clean the fillet and remove any sinue and excess fat, fry in a pan till golden brown.</p> <p align=”left”>Place on a roasting tray and place in a hot oven for 17-20minutes at 180C. Or cook accordingly with the temperature of your oven.</p> <p align=”left”>Season your vegetables drizzle with olive oil and cook in a griddle pan until cooked on all sides.</p> <p align=”left”>Peel the potatoes and cook in oil till golden brown, remove and place on kitchen paper to remove excess oil.</p> <p align=”left”>To prepare the salad use the same pan used to sear the fillets, if there is to much oil in the pan remove excess oil.</p> <p align=”left”>Allow to heat well and cook the onion and garlic till translucent. Add the mustard and the mushrooms and allow another 1-2 minutes to cook, add the brandy and the wine and cook the alchol out , add the cream salt and pepper, lower the heat and allow to infuse, add any juices from the roasting pan to enhance the flavour.</p> <p align=”left”>Serve the fillets on the puree with the mushroom salsa and grilled vegetables</p>


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