Herb Crusted Veal Tenderloin and Celery Root and Pear Sformato with Cherry Sauce
- 1/2 cup fresh bread crumbs (made from day old white sandwich loaf, discarding the crust)
- 1 pound celery root, peeled, diced into 1/4-inch pieces
- 2 cloves garlic, minced
- 1 sprig thyme
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- 1/2 Maui onion, minced
- 2 large eggs
- 1 Forell pear, peeled, cored and cut into 1/4-inch pieces
- 2 tablespoons finely chopped Italian parsley leaves
- 1 cup mashed potatoes
- Four 3/4-inch cubes fontina
- 1 medium shallot, finely minced
- 3/4 cup fresh cherries, pitted and quartered
- 2 tablespoons molasses
- 1/2 cup port wine
- 3 cups veal stock
- 2 tablespoons unsalted butter
- 2 (3/4 pound) veal tenderloin
- 1 tablespoon Dijon mustard
- Mixed herbs (sage, rosemary and thyme) finely chopped
Preheat oven to 375 degrees F.
To make Sformato:
Brush 4 (3-inch) ramekins with butter and coat with fresh bread crumbs, tapping out and reserving excess. In a large pot of boiling water, blanch celery root with pinch of salt, garlic and thyme for 5 minutes. Remove from water using slotted spoon.
In a large skillet, on medium-high heat, heat 1 tablespoon of olive oil. Add the minced onions and celery root, season with salt and pepper and cook, stirring, until onions are golden. Remove from heat. In a medium bowl, beat eggs and whisk in the pear, chopped parsley, mashed potatoes, celery root mixture and salt and pepper. Fill ramekin half way with celery root mixture. Place 1 fontina cube in the middle, then finish filling ramekin with celery root mixture and cover with reserved bread crumbs. Bake in the oven for 15 minutes.
To make the cherry sauce: In a medium skillet, heat remaining olive oil on low heat. Add shallots and cook until golden. Add 1/2 cup of the cherries, molasses, port wine, and veal stock. Reduce the sauce to 1 cup. Strain sauce through a chinois or fine meshed sieve into a clean bowl and whisk in the butter to finish. Season, to taste. Add remaining cherries to sauce. Set aside and keep warm.
To make the Veal. Brush veal with Dijon mustard. Season with salt and pepper and roll in mixed herbs. In a large skillet, heated on medium-high, add olive oil and sear the veal on all sides. Finish to cool in the preheated oven until medium rare, about 5 to 10 minutes. Remove meat from skillet and allow to rest. Slice veal right before serving
On a large serving platter, arrange celery root sformato on bottom of platter, place sliced veal on top and drizzle with cherries and sauce.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Chef Matteo Mistura, Ferraro's at Seaside Restaurant
Recipe courtesy of Emeril Lagasse