Herbed Veal Tenderloin with Chanterelle Risotto and White Wine Sauce

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Herbed Veal Tenderloin with Chanterelle Risotto and White Wine Sauce
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
For the veal tenderloin
700 grams Veal fillet
salt
freshly ground peppers
1 tablespoon olive oil
1 tablespoon butter
2 bunches chopped, mixed Fresh herbs
Ingredients
Plastic wrap
Aluminum foil
For the risotto
300 grams Arborio rice
500 grams Chanterelle
2 shallots (finely chopped)
1 garlic
1 bay leaf
1 tablespoon olive oil
2 tablespoons butter
125 milliliters dry white wine
500 milliliters Chicken broth
salt
freshly ground peppers
clarified butter
Parmesan (freshly grated)
For the sauce
250 milliliters Veal stock
150 milliliters dry white wine
2 lemons
50 milliliters Whipped cream
2 tablespoons butter
How healthy are the main ingredients?
ChanterelleWhipped creamolive oilsaltshallotgarlic

Preparation steps

1.

For the veal tenderloin: Season the veal with salt and pepper and sear on all sides in the olive oil and butter. Let cool on a wire rack and then coat with the herbs. Tightly wrap in plastic wrap, tying the ends tightly, and poach in simmering water for about 25 minutes. 

2.

For the risotto: Wipe the mushrooms with a damp cloth and cut into smaller pieces, if necessary. 

3.

Heat the chicken stock. Sauté the shallots in oil along with the bay leaf and minced garlic until the shallots are translucent. Add the wine and cook until evaporated. Add 1/4 of the hot broth, season with salt and pepper and simmer, stirring occasionally, until the liquid is almost completely evaporated. Repeat cooking in this manner until the rice is al dente, about 20 minutes. 

4.

Sauté the mushrooms in butter over medium-high heat, season with salt and pepper and then mix into the risotto along with the Parmesan. Remove from the heat and let stand. 

5.

Meanwhile, for the sauce: Boil the veal stock and white wine until reduced to 2/3 the original volume. Rinse the lemons in hot water, peel with a sharp knife and cut into segments. Squeeze the juice from the leftover flesh. Add the lemon juice to the veal stock and wine mixture along with the cream, bring to a boil and season with salt and pepper. Whisk in the butter, remove from the heat and blend until frothy with a hand blender.

6.

To serve, remove the plastic wrap from the veal tenderloin and slice. Spoon the risotto into serving bowls, drizzle with the sauce, top with the tenderloin and garnish with the lemon segments.