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Receta Oven Roasted Veal Tenderloin With Pear And Ange Cornu Cheese Sauce
by Global Cookbook

Oven Roasted Veal Tenderloin With Pear And Ange Cornu Cheese Sauce
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Ingredientes

  • 2 lb veal, tenderloin
  • 4 x Forel pear or possibly 4 small Bartlett pear
  • 1 lt water, for cooking the pears
  • 3 1/4 ounce sugar
  • 1 x zest of one lemon
  • 1 x juice of one lemon
  • 3 1/4 ounce veal stock
  • 3 Tbsp. 35% cream
  • 3 Tbsp. Poire William, (pear eau de vie)
  • 4 ounce Gewurztraminer wine
  • 1 Tbsp. finely minced onion
  • 1 Tbsp. finely minced garlic
  • 2 sprg thyme
  • 1 x bay leaf
  •     salt
  •     black pepper
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. butter
  • 150 gm Ange Cornu cheese, crumbled

Direcciones

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Heat the extra virgin olive oil and butter in a frying pan over a high heat. Season the veal and drop it in to cook till golden, a couple of min each side. Remove the veal from the pan and put the veal on a baking sheet and set aside.
  3. Put the water and sugar in a pan over a medium heat. Add in the lemon zest and the lemon juice. Peel the pears put them in the syrup. Cook them over a low heat till they are soft in middle, about 45 min. Set aside.
  4. Take the pan which you used for the veal and add in the minced onions, the garlic and the thyme over a medium heat. Flambe with the Poire William eau de vie. Add in the wine. Reduce by half. Add in the 35% cream and the veal stock. Simmer the sauce slowly over a low heat without boiling. Add in the cheese. With a hand held blender emulsify the sauce. Season with pepper. Take the poached pears and slice them in three. Set aside.
  5. Place the veal tenderloin on a cutting board and slice into four pcs. Place on a baking sheet, layer the veal followed by a piece of pear and add in some sauce. Repeat for each piece of veal.
  6. Place under the broiler for a few moments to colour the sauce and pears. Drizzle with the balance of the sauce and serve. Garnish with roasted potatoes and parsnips.