Veau Recipe
veal tenderloin, tongue pastrami, trompette de la mort, pomme rissolée, tomate farcie, andouille jus
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Ingredients
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Meat
Vegetables
Condiments
Method
Preparation
- 1
Prepare the Pomme Rissolée
Peel and dice the potatoes into small cubes. Boil them in salted water until tender, about 10 minutes. Drain and let cool. Heat olive oil in a skillet over medium heat and add the potatoes. Cook until golden brown and crispy, about 15-20 minutes. Season with salt and pepper.
- 2
Prepare the Tomato Farcie
Cut the tops off the tomatoes and scoop out the insides. In a bowl, mix the scooped tomato pulp with diced tongue pastrami and season with salt and pepper. Stuff the tomatoes with this mixture and set aside.
- 3
Cooking the Veal
- 4
Cook the Veal Tenderloin
Preheat the oven to 180°C (350°F). Season the veal tenderloin with salt and pepper. In a hot skillet, sear the veal on all sides until browned, about 4-5 minutes. Transfer the skillet to the oven and roast for 15-20 minutes or until it reaches your desired doneness. Let it rest for 10 minutes before slicing.
- 5
Prepare the Andouille Jus
In a saucepan, cook the chopped andouille sausage over medium heat until browned. Add a cup of water and simmer for 10 minutes. Strain the mixture to get the jus and season to taste.
Assembly
- 6
Plate the Dish
On a plate, arrange the sliced veal tenderloin, the sautéed trompette de la mort mushrooms, the crispy pomme rissolée, and the stuffed tomato. Drizzle the andouille jus over the top and serve immediately.
