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Receta 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
- 3Â 1/4 ounce sugar
- 1 x zest of one lemon
- 1 x juice of one lemon
- 3Â 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
- Â Â salt
- Â Â black pepper
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. butter
- 150 gm Ange Cornu cheese, crumbled
Direcciones
- Preheat the oven to 375 degrees Fahrenheit.
- 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.
- 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.
- 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.
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 503g | |
| Recipe makes 4 servings | |
| Calories 422 | |
| Calories from Fat 170 | 40% |
| Total Fat 19.16g | 24% |
| Saturated Fat 7.29g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 145mg | 48% |
| Sodium 259mg | 11% |
| Potassium 539mg | 15% |
| Total Carbs 26.63g | 7% |
| Dietary Fiber 0.8g | 3% |
| Sugars 23.17g | 15% |
| Protein 30.77g | 49% |
