Veal Tenderloin

Veal Tenderloin

Veal Tenderloin
For an award-winning veal meal, these medallions are a mouth-watering offering that's sure to impress your diners. Did we mention the melt-in-your-mouth taste?
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Serves:
4

Ingredients
1/2 cup panko (Japanese breadcrumbs)
6 oz. crumbled blue cheese
1 tbsp. chopped parsley
1 tbsp. chopped chives
3 tbsp. softened butter
3 tbsp. flour
3 cups beef or veal stock
3 oz. sweet red wine
Salt and black pepper
4 6-oz. veal tenderloin medallions
1 tbsp. olive oil

Methods/steps
Combine bread crumbs, blue cheese, parsley and chives to form a paste; set aside. Combine butter and flour in a small bowl. In a saucepan, bring stock to boil. Whisk in butter/flour mixture; simmer 15 minutes, until thickened. Add wine and adjust seasonings. Salt and pepper medallions. Heat olive oil in non-stick skillet over high heat. Sear veal until just browned on both sides – about 2-3 minutes on each side. Remove medallions to oven-proof pan. Crust top of each medallion with 3 Tbsp. blue cheese mixture. Roast in 400-degree oven until crust is golden brown and meat is cooked as desired (approximately 6-8 minutes for medium rare). Serve medallions in pool of warm wine sauce.

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