Sunday Veal Tenderloin with Rosemary
Main Dishes • European
Description
Sunday Veal Tenderloin with Rosemary
Ingredients
- Veal Tenderloin 20 oz
- Dry White Wine 5 fl oz
- Turnips 2 pieces
- Celery stalk 2 pieces
- Lemon 1 piece
- Olive Oil 4 tablespoons
- Salad Potatoes 8 pieces
- Rosemary to taste
- Bay leaf 3 pieces
Step-by-Step Guide
Step 1
Cut the potatoes into wedges and blanch for 5 minutes, then season with salt, sprinkle with rosemary, place on a baking sheet, and bake in an oven preheated to 355°F for 40 minutes.
Step 2
Sear the veal or pork tenderloin on all sides in a deep skillet. Pour in the wine, wait for the alcohol to evaporate, then add the diced carrots and celery, add the bay leaves, cover with a lid, and let simmer for 40 minutes. If necessary, you can add water or broth.
Step 3
Slice the tenderloin and place it on a plate, then drizzle the remaining vegetables with lemon juice and blend them in a blender to create a delicious sauce. Bon appetit!
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