Veal Tenderloin with Candied Lemon Sauce

Veal Tenderloin with Candied Lemon Sauce

Serves:
12 servings

Ingredients

  • 6 lb Veal loin, butt tenderloin, skinned
  • 6 Tbsp Sage leaves, chopped
  • 3 Tbsp Olive oil
  • Kosher salt as needed

Sauce:

  • 3 Tbsp or 1 oz Shallot, minced
  • 3 Tbsp or 1/2 oz Garlic, minced
  • 1/4 cup Black Pepper Oil (recipe follows)
  • 24 each Candied Lemon Slices (recipe follows)
  • 2 tsp Fresh sage leaves, chopped
  • 32 fl. oz Veal stock
  • 3 cups Sweet peas, cooked
  • 3 Tbsp Chives, chopped
  • 6 Tbsp Butter
  • Kosher salt as needed
  • 2 each Prosciutto Crisps (recipe follows)
  • 6 cups Creamy Corn Polenta (recipe follows)
  • Fresh sage leaves as needed
  • Roasted garlic cloves as needed
  • Black pepper as needed

Black Pepper Oil:

  • 1/2 cup Extra-virgin olive oil
  • 1/4 cup Whole black peppercorns

Candied Lemon Slices:

  • 24 each Lemon Slices
  • 5 cups Sugar
  • 24 fl. oz Fresh lemon juice

Cream Corn Polenta:

  • 1-1/2 cups or 7-1/2 oz Onion, minced
  • 3 Tbsp or 1-1/2 oz Butter
  • 48 fl. oz Light veal stock
  • 1-1/2 to 2 cups or 4 to 6 oz Instant polenta
  • 1-1/2 lb Fresh corn kernels, cooked
  • 12 oz Parmesan cheese, grated
  • 6 fl. oz Heavy cream
  • 6 Tbsp or 3 oz Butter
  • Kosher salt as needed
  • Ground black pepper as needed
  • 1/3 cup Chives, chopped

Proscuitto Crisps:

  • 24 each Prosciutto slices

Instructions

Season veal tenderloin with sage and olive oil. Sear on all sides. Finish roasting in 400°F oven about 45 minutes or until internal temperature reaches 150°F. Season with salt. Reserve, keeping warm.

Sauce:
Sauté shallot and garlic in Black Pepper Oil, about 1 minute or until shallots begin to soften. Add Candied Lemon Slices and sage; sauté an additional 1 minute. Add veal stock. Continue to cook until liquid is reduced to 3 cups. Stir in peas and chives. Whisk in butter. Season with salt and black pepper.

Per order: Place 1/2 cup Creamy Corn Polenta in center of plate. Place 4 ounces veal tenderloin on top of polenta and spoon 1/4 to 1/2 cup sauce over veal. Top with Proscuitto Crisps. Garnish with sage leaves and roasted garlic cloves.

Black Pepper Oil:
Heat olive oil and whole black peppercorns in large saucepan. Cook until peppercorns start to pop. Let cool. Blend mixture in food processor until well incorporated; strain.
Yield: ¼ cup

Candied Lemon Slices:
Blanch 24 lemon slices in boiling water; drain and rinse. Combine lemon slices, 5 cups sugar, and 24 fl. oz. lemon juice in large saucepan; simmer until sugar dissolves. Continue simmering until liquid becomes slightly syrupy; about 10 minutes. Remove and place lemon slices on wire rack to dry, about 2 hours.

Cream Corn Polenta:
Sauté onion in butter in large sauce pan. Add stock, bring to a boil; gradually stir in polenta. Cook and stir 4 to 5 minutes or until liquid is absorbed and polenta is smooth and creamy. Reduce heat to low; stir in corn, cheese, heavy cream and butter. Season with salt and pepper. Stir in chives.
Yield: 6 cups.

Proscuitto Crisps:
Place 24 prosciutto slices on wire rack placed on top of sheet pan. Bake in 375°F oven 20 minutes or until crispy.


VEAL CUTS – IMPS / NAMP

Leg, Butt Tenderloin – 346, 346A