Veal Tenderloin With Tarragon Cream Recipes

VEAL TENDRONS IN CREAM AND TARRAGON SAUCE

Steps:

• Heat the oil and butter in a sturdy black-enamel or cast-iron pan and, when hot, add half the veal ribs in one layer. Cook over high heat for about 10 minutes, turning to brown on all sides. Remove the browned ribs to a plate. Repeat with the remaining ribs, placing them on the plate after they are browned.
• Remove all but 1 tablespoon of fat from the cooking pan and add the onion. Cook 3 to 4 minutes, stirring constantly. The onion should be wilted and mixed with the solidified meat juices loosened through stirring. Add the flour and mix well. Add the water and bring to a boil, stirring well.
• Return the meat to the pan and add the garlic, herb bouquet and salt. Bring to a boil, cover, reduce the heat to very low and cook slowly for 1 hour. By then the meat should be tender and there should be 1 1/4 to 1 1/2 cups of lightly thickened sauce. Discard the herb bouquet and add the cream. Bring to a boil, stir in the tarragon and pepper and serve.

VEAL CUTLETS WITH TARRAGON CREAM SAUCE

Steps:

• Season the flour with salt & pepper and use to dust the veal cutlets, then set aside.
• Heat the oil in a large frying pan and cook the shallot and mushrooms for 5 minutes. Add the cutlets and cook over high heat for about 1½ minutes on each side. Pour the Marsala or sherry and cook until reduced by half.
• Use a spatula to remove the veal cutlets from the pan. Stir the crème fraîche, tarragon and seasoning into the juices remaining in the pan and simmer gently for 3-5 minutes or until the sauce is thick and creamy. If the sauce seems to be too thick, add 2 tbl water.
• Return the cutlets to the pan and heat through for 1 minute before serving.

ROASTED LOIN OF VEAL WITH GARLIC, SHALLOTS, AND MUSTARD GRAVY

Steps:

• Season the veal and salt and pepper, spread the mustard over the top and sides, and cover the veal with the fatback. Arrange the veal, the garlic, and the shallot in a roasting pan just large enough to hold them, add the wine, and roast the veal in the middle of a preheated 325°F. oven, basting every 15 minutes, for 1 hour. Discard the fatback and roast the veal for 15 to 20 minutes more, or until it registers 150°F. on a meat thermometer. Transfer the veal to a cutting board and let it stand, covered loosely with foil, for 15 minutes. Transfer the garlic and the shallots with a slotted spoon to a bowl, toss them with 2 teaspoons of the chopped tarragon, and keep them warm, covered with foil.
• While the veal is standing, skim the fat from the pan juices, add the water, and deglaze the pan over high heat, scraping up the brown bits, until the mixture is reduced by half. Strain the mixture through a fine sieve into a bowl and season the gravy with salt and pepper. Cut the veal into 1/2-inch-thick slices, arrange the slices on a platter, and scatter the garlic and the shallots around them. Nap the veal with some of the gravy, sprinkle it with the remaining 1 teaspoon chopped tarragon, and garnish the platter with the tarragon strips. Serve the remaining gravy separately.

VEAL TENDERLOIN WITH TARRAGON CREAM

Steps:

• Melt the butter in a small skillet over medium heat. Add the garlic and shallot and cook until translucent. Add the wine and reduce until almost dry. Add the stock, bring to a simmer over low heat, and reduce by half. Combine milk with arrowroot to make a thin paste. Remove the sauce from the heat and add the arrowroot mixture, blending well with a wire whisk. Place saucepan over medium heat and simmer the sauce for 10 minutes. Remove from heat and stir in the tarragon, mustard, pepper and salt. Preheat broiler. Spray a broiler rack with non-stick cooking spray. Put veal on rack and place under hot broiler for about 5 minutes per side for medium-rare. Cut tenderloins into 6 pieces, 3 ounces each and top each serving with 2 tablespoons of sauce.