Grilled veal tenderloin with mushroom sauce

60 min
Type of dish: Meats
Temperature: Hot
Allergens
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Elaboration

For the tenderloin:

  • Clean the tenderloin from fats and bones. Ration into 150 g medallions.

For the mushroom sauce:

  • Confit the mushrooms. To do this, blanch the mushrooms to clean them. Drain well and confit in sunflower oil over very low heat.
  • Sauté onion in butter and oil. Once soft, add the mushrooms, (setting aside a mushroom for garnishing later) cover with white stock.
  • Cook for approximately 15 minutes, blend and strain. Add a little reduced cream. Season to taste and set aside to serve.

For the garrison:

  • Make a mashed potato.
  • Slice the previously saved mushroom and lightly sauté with a little garlic in brunoise. Set aside.

For decoration:

ASSEMBLY

  • Roast the tenderloin on the griddle.
  • Sauté the slices of mushrooms for garnish.
  • Arrange a tear shape of mashed potato on the plate and sprinkle the grated truffle on the spot to give it its full aroma.
  • Place the roasted tenderloin.
  • Pour a little mushroom sauce.
  • Decorate with a kataifi nest and stuff with vegetable chips and slices of sautéed mushrooms.
  • Sprinkle with parsley.
Nutritional information (1 portion)
Fiber 7.32 g
Saturates 16.09 g
Monounsaturated fatty acids 19.09 g
Polyunsaturated fatty acids 30.06 g
Cholesterol 142.94 mg
Calcium 239.78 mg
Iron 7.73 mg
Zinc 5.7 mg
Vitamin A 261.56 ug
Vitamin C 59.18 g
Folic acid 127.28 ug
Salt (Sodium) 660.43 mg
Sugars 10.31 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.