Grilled veal tenderloin with mushroom sauce

15 min
Type of dish: Appetizers and canapes
Temperature: Hot
Allergens
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Fillet steak 0.267 kg
Onion 0.167 kg
Frozen mushrooms 0.067 kg
White stock 0.167 l
Cream 0.007 l
Truffle 1.667 g
Mashed potatoes 1.667 ud
Parsley 0.01 g
Table salt 1.0 g
Sweet potato 0.033 kg
Water 0.167 l
Bones 0.05 kg
Onion 0.017 kg
Carrots 0.008 kg
Green leek 0.083 ud
Elaboration

For the tenderloin:

  • Clean the tenderloin from fat and bones. Use the bones for the ‘pintxos’ (fingerfood) skewer.
  • Prepare a white stock.
  • Confit the mushrooms. 
  • Sauté the onion in butter and oil. Once soft, add the mushrooms, having reserved the mushrooms that look better for garnishing, gently fry everything together and add to the white stock.
  • Boil for approximately 15 minutes, blend and strain. Add some reduced cream.

For the garnishing:

  • Make mashed potatoes.  
  • Cube the mushrooms to add to the skewer with the diced tenderloin and some coloured cherry tomatoes.

For the decoration:

SET UP

  • Grill the tenderloin, mushroom and tomato skewer.
  • Place the kataifi dough nest and the mashed potatoes on the tray and sprinkle over grated truffles just before serving so that it brings out its full aroma.
  • Place the grilled tenderloin skewer on top.
  • Add some mushroom sauce.

Decorate by adding vegetable chips on one side of the nest.

Sprinkle with parsley.

Nutritional information (1 portion)
Fiber 2.55 g
Saturates 3.6 g
Monounsaturated fatty acids 5.09 g
Polyunsaturated fatty acids 8.71 g
Cholesterol 39.97 mg
Calcium 80.84 mg
Iron 2.6 mg
Zinc 1.91 mg
Vitamin A 59.59 ug
Vitamin C 21.12 g
Folic acid 43.41 ug
Salt (Sodium) 204.35 mg
Sugars 3.42 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.