Veal tenderloin tournedos, Mustard Sauce, Sautéed green asparagus
Ingredients (6 serving):
6 veal tenderloin (tournedos as shown on the photo above)
30 green asparagus
2 tbsp olive oil
1 garlic clove
1 garlic clove
20g unsalted butter + 1 tbsp sunflower oil
Salt and ground pepper
Mustard sauce: 1 tbsp Dijon or grainy mustard + 200 ml whipping cream (38%) +
15 g salted butter + 1 shallot.
Wash the asparagus and cut it in 3 equal sized sticks. Heat the olive oil in a large skillet over medium heat. Crush garlic and add it to cook until fragrant, about 30 seconds. Add the asparagus. Season with a pinch of salt and ground pepper. Combine and cook for 5 to 7 minutes until the asparagus is bright green and crisp-tender. Cover to keep warm.
Heat a large nonstick pan, add butter and sunflower oil. Add tenderloins and cook it on both sides until golden brown. Tenderloin tournedos must be thick as the meat has to served pink. Remove from the pan. Put the meat on a plate aside and cover it with parchment paper to keep the warmth.
Remove the fat from the pan.
Peel, and thinly dice a medium size shallot.
In the pan, melt butter over medium heat. Sear diced shallot for one minute until lightly brown in stirring. Add a big table spoon of mustard. Stir to combine.
Add the cream and simmer about one minute until the sauce thickens slightly, stirring constantly. Taste and check seasoning with salt and ground pepper.
Put the meat in the hot sauce and warm it for one more minute over low heat.
Serve immediately with vegetables aside.
The creamy mustard sauce is perfect for veal, pork, or poultry. It turns a basic chicken breast into an elegant entree impressive enough to serve your dinner guests. In this recipe, the combination of heavy cream and Dijon mustard results in the similar smooth texture and a pale yellow color. You can add a grainy mustard instead of the Dijon one to bring a new depth of flavor as well as an interesting texture.
Directions:Wash the asparagus and cut it in 3 equal sized sticks. Heat the olive oil in a large skillet over medium heat. Crush garlic and add it to cook until fragrant, about 30 seconds. Add the asparagus. Season with a pinch of salt and ground pepper. Combine and cook for 5 to 7 minutes until the asparagus is bright green and crisp-tender. Cover to keep warm.
Heat a large nonstick pan, add butter and sunflower oil. Add tenderloins and cook it on both sides until golden brown. Tenderloin tournedos must be thick as the meat has to served pink. Remove from the pan. Put the meat on a plate aside and cover it with parchment paper to keep the warmth.
Remove the fat from the pan.
Peel, and thinly dice a medium size shallot.
In the pan, melt butter over medium heat. Sear diced shallot for one minute until lightly brown in stirring. Add a big table spoon of mustard. Stir to combine.
Add the cream and simmer about one minute until the sauce thickens slightly, stirring constantly. Taste and check seasoning with salt and ground pepper.
Put the meat in the hot sauce and warm it for one more minute over low heat.
Serve immediately with vegetables aside.
BON APPÉTIT...
