Tenderloin with Fall Vegetables and Lemon Blanquette
Ingredients: 2# Veal Tenderloin
1 qt. Chicken Stock 1 pint Heavy Cream Juice of 4 Lemons Handful of Thyme
1# Fall Vegetables May Include Diced Butternut Squash, Chanterelle Mushrooms, Baby Turnips, French Green Beans, Peas, Etc.
2# Potatoes 1 Cup Milk 1/4 # Butter
Preparation:
For the Sauce: Bring chicken stock to a boil and reduce by half. Add thyme and cream and reduce by half again. Add lemon juice and reserve.
For the Vegetables: Cook vegetables separately the way you typically would. Example: Blanch the squash or green beans in salted water until al dente, and sauté mushrooms in a little butter and salt.
For the Mashed Potatoes: Blanch peeled potatoes in water until done. Drain and run potatoes through a food mill or ricer. Mix in hot butter, milk, and salt to taste.
For the Veal: Season all sides of veal with salt and pepper. Sear in hot oil on all sides. When veal is on last side, add a knob of butter to pan. Place pan in 350 degree oven for about 8 minutes or until veal feels medium rare to medium. Bring out and let rest for 5 minutes.
Plating: Reheat all vegetables in cream sauce. Place mashed potatoes in center of plate. Spoon vegetables and sauce around potatoes. Cut veal into medallions and place on potatoes.
Chef Don Saunders, A Rebours Restaurant 11/16/2004 10:54:33 AM
