Veal Tenderloin

[DarkAngel]

Veal Tenderloin

Serves 4

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?

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 or 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.

[Jherrith]

I remember the breaded veal from the frozen food section that were tasty back then but this is certainly sounding so much better then those, hmm

[thelufias]

I like those cheap breaded veal frozen food items to real veal .... go figure 

[Jherrith]

Sad isn't it I seem to be wired in the same fashion