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Receta Stuffed Veal Tenderloin With Celeriac Puree, Cipollini Onions And Shiitake Mushrooms

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Cost per serving $6.62 view details
  • 1 lb marrow bones, roasted 10 minutes 450F (454g)
  • 1 lb veal breast, cooked (454g)
  • 3 Tbsp. chives, minced (45mL)
  • 2 Tbsp. Italian parsley, minced (30mL)
  • 1 Tbsp. shallots, finely chopped (15mL)
  •     salt
  •     freshly grnd black pepper
  • 4 x 5 ounce pcs of organic veal tenderloin, trimmed of fat and sinew (150,
  •     Mushroom Butter
  • 2 ounce dry porcini mushrooms, soaked in 1/2 c. (125mL) warm water, liquid removed and minced
  •     (throw away soaking water)
  • 1 lb unsalted butter, softened (454g)
  • 2 Tbsp. garlic, pureed (30mL)
  • 1/2 bn thyme, leaves only, minced
  • 1 tsp freshly grnd black pepper (5mL)
  • 1 tsp salt (5mL)
  • 4 Tbsp. fresh truffle, cut into very small dice (optional) (60mL)
  •     Cipollini Onions
  • 2 Tbsp. unsalted butter (30mL)
  • 2 Tbsp. extra virgin olive oil (30mL)
  • 1/2 lb organic cipollini onions, peeled (227g)
  • 1 sprg thyme
  • 1 x bay leaf
  •     salt
  •     freshly grnd black pepper
  •     The Sauce
  • 4 c. chicken stock (1L)
  • 2 Tbsp. mushroom butter (30mL)
  •     Celeriac Puree
  • 2 med celeriac (celery root), peeled and cut into 1" (2.5cm) pcs
  •     salt
  • 1/4 c. 35% cream (62.5mL)
  • 4 Tbsp. butter (62.5mL)
  • 2 Tbsp. butter (30mL)
  • 2 c. shiitake mushrooms, sliced (throw away stems) (500mL)
  • 1 c. arugula, stems removed (250mL)
  •     fleur de sel


  1. Remove the marrow from the bones. Julienne the breast meat into 1 inch(2.5cm) strips and combine with marrow, herbs and shallots. The mix should be well combined and bound together by the marrow. Season with salt and pepper and set aside.
  2. With a long, thin knife make an X into the veal, going with the grain of the meat. using your fingers or possibly a knife steel, enlarge the hole to 3/4" (2cm) width. Stuff the veal with the marrow mix and chill.
  3. Mushroom Butter:Mix together the ingredients for the mushroom butter. If using the fresh truffle, omit and add in to the sauce for the dish just before serving. Chill till needed.
  4. Cipollini Onions:In a medium, ovenproof saucepan, heat the butter and then add in the extra virgin olive oil. Place the onions, thyme and bay leaf into the pan with the salt and pepper. Toss the ingredients, cover and place in the oven for 10 to 15 min tossing occasionally till the onions are soft. Remove bay leaf and thyme and set onions aside.
  5. The Sauce:Place the chicken stock in a medium pot and bring to a boil. Reduce the heat and simmer till the stock is reduced by half. Bring the reduced stock to a boil and whisk in the mushroom butter. Keep hot.
  6. Celeriac Puree:Place the celery root in a medium sized pot and cover with cool water. Add in some salt and bring to a boil. Boil the celery root is tender. Drain well and puree in a food processor with the cream and butter. Only add in sufficient of the cream and butter to make a smooth puree. Season with salt to taste. Place in a covered pot and keep hot in a bain-marie.
  7. Assembling the dish:Season the veal with salt and pepper. Heat a medium sized cast iron pan over medium heat and drizzle with extra virgin olive oil. Add in the veal pcs and cook on all sides till brown. For medium rare this should take about 8 min. Remove from the heat and keep hot.
  8. While the veal rests, place a saute/fry pan on medium high heat and heat the butter. Saute/fry the shiitake mushrooms for two min then add in the reserved onions. Saute/fry for another 2 min. Add in the arugula and allow to heat through. The arugula shouldn't be cooked, just wilted.
  9. Place a spoonful of celeriac puree in the centre of each of 4 warmed plates. Divide the mushroom/onion mix proportionately among the four plates. Slice each piece of veal tenderloin into 3 pcs and place around puree and vegetables. If using the truffle, add in it to the sauce then spoon some of the sauce over the veal. Sprinkle each slice of veal with fleur de sel and serve.


Nutrition Facts

Amount Per Serving %DV
Serving Size 490g
Recipe makes 4 servings
Calories 1253  
Calories from Fat 1149 92%
Total Fat 130.56g 163%
Saturated Fat 78.9g 316%
Trans Fat 0.0g  
Cholesterol 323mg 108%
Sodium 1119mg 47%
Potassium 566mg 16%
Total Carbs 19.83g 5%
Dietary Fiber 6.3g 21%
Sugars 6.69g 4%
Protein 7.8g 12%
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