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Receta Icewine Veal Tenderloin With Potatoes, Chanterelle Mushrooms, Apricots And A Red Currant Jus
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Ingredientes
- 1/2 bot ice wine
- 4 x 4 ounce veal, tenderloin salt, to taste pepper, to taste
- 1 Tbsp. butter
- 1 Tbsp. extra virgin olive oil Red Currant Ice Wine Sauce
- 1 Tbsp. butter
- 2 med shallot, peeled, and, finely, minced
- 1/2 c. mushroom, cleaned, and, finely, minced
- 1/2 c. red currants
- 1/2 c. veal stock or possibly 1/2 c. chicken stock
- 2 Tbsp. ice wine
- 1 Tbsp. cool butter salt pepper Saute/fry of Fingerling Potatoes, Chantrelle Mushrooms, Dry Apricots and Ice Wine
- 1 Tbsp. butter
- 1 Tbsp. extra virgin olive oil
- 1/2 c. fingerling potato, blanched
- 1 c. chanterelle or possibly hedgehog mushroom, cleaned
- 1/3 c. dry apricot, cut into slivers
- 1/3 c. toasted almonds, sliced or possibly 1/4 c. toasted almonds, whole
- 1/2 c. ice wine
- 1/4 c. stock, (vegetable, or possibly light chicken)
- 1 x liberal sprinkling of basil, chiffonade salt, to taste pepper, to taste
Direcciones
- Pour the ice wine into a small sauce pot and reduce to a syrupy glaze. Reserve the Ice wine glaze but keep it hot.
- Heat the butter and extra virgin olive oil over high heat in a heavy bottomed saute/fry pan. Add in the veal and saute/fry till golden on each side. As the veal is cooking brush it with some Icewine glaze.
- Red Currant Ice Wine Sauce:In another small saucepan heat the butter and extra virgin olive oil. Add the shallots and mushrooms. Saute/fry till the shallots have wilted and add in the red currants.
- Stir the currants and add the stock. Bring the stock to a boil and reduce to sauce consistency. Strain through a fine mesh sieve.
- Return the sauce to a mild simmer, season with salt, pepper and a touch of champagne vinegar. Add the Icewine and the butter.
- Garnish with red currants.
- Saute/fry of Fingerling Potatoes, Chantrelle Mushrooms, Dry Apricots and Ice Wine: Heat a saute/fry pan to moderately high heat and add in the butter and oil. When the butter is has melted and is frothy add the fingerling potatoes. Stir for a few min and then add the mushrooms. Stir for another few min then add the apricots (and whole almonds if which is what you have chosen).
- Add the icewine and reduce the resulting liquid to the point where it has just about all evaporated. Add the stock and the toasted almonds (if which is what you are using).
- Add the basil and the salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 4 servings | |
| Calories 315 | |
| Calories from Fat 170 | 54% |
| Total Fat 19.34g | 24% |
| Saturated Fat 7.21g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 285mg | 12% |
| Potassium 641mg | 18% |
| Total Carbs 19.38g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 14.08g | 9% |
| Protein 18.04g | 29% |
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