Herb Veal Tenderloins with Caper Cream Sauce

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Herb Veal Tenderloins with Caper Cream Sauce
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Health Score:
8,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 10 min.
Ready in

Ingredients

for
4
Ingredients
1 shallot
1 garlic clove
2 Tbsps olive oil
200 milliliters dry white wine
200 milliliters Veal stock
3 handfuls mixed Fresh herbs (chives, basil, parsley)
2 sprigs Sage
600 grams Veal fillet (parried, centerpiece)
125 milliliters Whipped cream
1 Tbsp Caper (from a jar)
Sea salt
freshly ground peppers
1 tsp hot Mustard
Chives (for garnish)
How healthy are the main ingredients?
Whipped creamolive oilMustardSageshallotgarlic clove

Preparation steps

1.

For the broth, peel the shallot and garlic, and dice finely. Heat olive oil in a pot (steam pot) and saute the shallot and garlic in it until translucent. Pour the white wine and veal stock. Bring to a boil and reduce the temperature slightly (about 80°C) (approximately 175°F).

2.

Rinse the herbs and shake dry, and place half of the herbs on a steamer. Rinse the veal tenderloin and pat dry, and season with salt and pepper. Place the veal tenderloins on the bed of herbs in the steamer and place into the pot containing the hot broth. Cover and cook for about 20 minutes until the tenderloins turn pink.

3.

Lift the tenderloins from the pot and let rest wrapped in aluminum foil for about 10 minutes.

4.

Pass the broth through a sieve and pour into another pot. Add the cream and capers, bring to a boil, and season with salt, pepper and mustard. Allow to simmer.

5.

Pluck the remaining herbs and finely chop together with the kitchen knife. Scatter the chopped herbs on a plate.

6.

Unwrap the tenderloins, thinly brush with mustard and then roll in chopped herbs.

7.

Cut the tenderloins with a sharp kitchen knife into slices (about 2 cm thick) (approximately ¾ inch thick) and arrange on the place with caper cream sauce.

8.

Season with with salt and pepper, and serve garnished with basil.

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