Veal Tenderloin with Quince Puree and Lingonberry Sauce

Ingredients

• Veal Tenderloin 15 oz
• Quince 1 piece
• Lingonberry 5 oz
• Sugar 5 oz
• Peanut Sprouts 5 oz
• Wheat Flour 0 oz
• Butter 5 oz
• Vegetable Oil 5 fl oz
• Rosemary 2 sprigs
• Garlic 2 cloves
• Freshly squeezed orange juice 0 fl oz
• Olive Oil 0 fl oz
• Ground Black Pepper to taste
• Salt to taste

Step-by-Step Guide

Step 1

Pierce the quince all over with a fork and place it in an oven preheated to 355°F for 30 minutes.

Step 2

Sprinkle 30 grams of sugar over the lingonberries and let them sit for 20-25 minutes to release their juices.

Step 3

Mix 60 grams of butter, 50 grams of sugar, flour, and peanuts by hand. Spread the mixture in a thin layer on a baking sheet and bake in the oven for 10 minutes.

Step 4

Peel the quince, remove the seeds, and blend it with 40 grams of butter and 20 ml of vegetable oil until smooth.

Step 5

Trim the fillet of any membranes and remove the thin end. Drizzle the fillet with vegetable oil, season with salt and pepper, and tie it with kitchen twine along with a sprig of rosemary.

Step 6

In a skillet, heat olive oil, add a couple of whole garlic cloves, and sear the tenderloin on all sides. Towards the end, add a piece of butter, and when it melts, baste the meat with it. Then transfer the meat to the oven for 5–8 minutes, depending on your desired level of doneness.

Step 7

Transfer the quince puree to a saucepan, add the carrot juice, and warm it over low heat, stirring constantly, for 2 minutes.

Step 8

Warm the lingonberries with sugar, adding 40 grams of butter.

Step 9

Crush the golden peanut crumble with a mallet or simply chop it with a knife.

Step 10

Remove the cooked tenderloin from the string and rosemary, and cut it into two pieces. On a plate, artistically drizzle some lingonberry sauce, place the quince puree beside it, add the tenderloin, and sprinkle with peanut crumble.