Herb Crusted Veal Tenderloin and Celery Root and Pear Sformato with Cherry Sauce

Total Time:
1 hr 30 min
Prep:
25 min
Cook:
1 hr 5 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Butter
  • 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
  • Salt
  • 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
Directions
  • 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.


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