Restaurants›Cafe Dupont›Grilled Prime Veal Tenderloin Recipe

Grilled Prime Veal Tenderloin Recipe

Inspired by Cafe Dupont
Time1h
Serves4

Port Wine Poached Pears, Fried Leeks, Bacon Lardons, Celery Root Purée, Veal Reduction

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Seasoning

Method

Preparation of Pears

1

Poaching the Pears

In a small saucepan, combine port wine with a pinch of salt and bring to a simmer. Add the peeled and cored pears and poach them for about 15-20 minutes until tender. Remove from heat and let cool in the liquid.

Celery Root Purée

2

Making the Purée

Peel and chop the celery root into chunks. Boil in salted water until tender, about 20 minutes. Drain and blend with butter until smooth. Season with salt and pepper to taste.

Grilling the Veal

3

Grilling the Tenderloin

Preheat the grill to medium-high heat. Season the veal tenderloin with salt and pepper, then rub with olive oil. Grill for about 4-5 minutes on each side for medium-rare, or until desired doneness. Let rest for 5 minutes before slicing.

Fried Leeks and Bacon Lardons

4

Preparing the Garnish

In a skillet, cook the bacon lardons over medium heat until crispy. Remove and drain on paper towels. In the same skillet, add sliced leeks and fry until golden brown. Drain on paper towels.

Assembly

5

Plating the Dish

On each plate, spread a generous spoonful of celery root purée. Top with sliced grilled veal tenderloin, and arrange poached pears alongside. Garnish with fried leeks and crispy bacon lardons. Serve immediately.