Recipe courtesy of Matteo Mistura
Herb Crusted Veal Tenderloin and Celery Root and Pear Sformato with Cherry Sauce
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 823
- Total Fat
- 47
- Saturated Fat
- 21
- Carbohydrates
- 57
- Dietary Fiber
- 9
- Sugar
- 23
- Protein
- 44
- Cholesterol
- 233
- Sodium
- 1745
- Total: 1 hr 30 min
- Prep: 25 min
- Cook: 1 hr 5 min
Ingredients
Mixed herbs (sage, rosemary and thyme) finely chopped
1 tablespoon Dijon mustard
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
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.