Veal Tenderloin with Apples and Speck

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Veal Tenderloin with Apples and Speck
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Health Score:
6,4 / 10
45 min.


For the veal tenderloin
1 Veal fillet (800 grams)
ground peppers
2 Tbsps Lard
2 bunches scallions
600 grams small potatoes
2 Red Apple
1 onion
1 garlic clove
2 Tbsps butter
½ tsp powdered sugar
For the sauce
70 grams Bacon (thinly sliced)
250 milliliters Calvados
200 milliliters Beef stock
sauce thickener
1 onion
How healthy are the main ingredients?
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Preparation steps


For the veal: Peel the potatoes and cook in boiling salted water until fork-tender, around 25-30 minutes. Trim the veal and remove any sinew. Season with pepper. Rinse the apples, cut in half, core and then cut into thin slices. Sear the tenderloin in the lard until golden brown on all sides. Remove from the pan, cover with 1/2 of the apple slices, wrap in aluminum foil and place in a preheated oven at 80°C (approximately 175°F) for about 20 minutes. Trim the scallions and cut in half lengthwise.


For the sauce: Dice the speck and fry in a dry frying pan until crispy. Peel the onion, cut in half and then cut into very small cubes. Remove the speck from the pan and let drain on a paper towel. Sauté the onion in the rendered fat until softened, add the beef stock and cook until the onions begin to fall apart. Add the Calvados, stir in the thickener, bring to a boil and then cook until thickened. Season with salt and pepper. Remove the tenderloin from the oven. Increase the heat to 275°C (approximately 525°F). In a large roasting pan, sauté the scallions in 1 tablespoon butter then remove the scallions from the pan and set aside. Add the remaining apples to the pan and sauté until softened. Unwrap the tenderloin and pour any juices into the sauce. Place the tenderloin in the roasting pan and baste with the butter from the pan. Place the potatoes in the pan along with the sliced onion and smashed garlic and then roast for 2-3 minutes. Transfer the scallions to a frying pan with the remaining butter and sprinkle with 1/2 teaspoon powdered sugar. Let caramelize then add to the sauce. Remove the tenderloin from the oven and slice diagonally. Arrange on a serving platter with the potatoes and apples. Spoon some of the sauce over top then transfer the remaining sauce to a serving vessel. Serve sprinkled with speck.