Grilled veal tenderloin with mushroom sauce

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:

• Vegetable chips (purple potato and sweet potato).
• Kataifi dough nest  
• Ground parsley

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.