Recipes

Veal Tenderloin

These tender and juicy medallions are crusted with a mouth-watering blend of panko breadcrumbs, chopped fresh herbs, rich blue cheese and served in a pool of a rich red wine sauce. This dish is sure to impress your dinner guests.
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Cuisine American

Servings 4 servings
Calories 1719.79 kcal

Ingredients

  

  • 1/2 cup(s) panko (Japanese breadcrumbs)
  • 6 ounce(s) crumbled blue cheese
  • 1 tablespoon(s) chopped parsley
  • 1 tablespoon(s) chopped chives
  • 3 tablespoon(s) softened butter
  • 3 tablespoon(s) flour
  • 3 cup(s) beef or veal stock
  • 3 ounce(s) sweet red wine
  • 1 dash(es) salt and pepper
  • 4 6-oz. veal tenderloin medallions
  • 1 tablespoon(s) olive oil

Instructions

 

  • Combine bread crumbs, blue cheese, parsley and chives to form a paste; set aside.
  • Combine butter and flour in a small bowl.
  • In a saucepan, bring stock to boil.
  • Whisk in butter/flour mixture; simmer 15 minutes, until thickened.
  • Add wine and adjust seasonings.
  • Salt and pepper medallions.
  • Heat olive oil in non-stick skillet over high heat.
  • Sear veal until just browned on both sides – about 2-3 minutes on each side.
  • Remove medallions to oven-proof pan.
  • Crust top of each medallion with 3 tbsp blue cheese mixture.
  • Roast in 400-degree oven until crust is golden brown and meat is cooked as desired (approximately 6-8 minutes for medium rare).
  • Serve medallions in pool of warm wine sauce.

Nutrition

Calories: 1719.79kcalCarbohydrates: 107.42gProtein: 74.27gFat: 104.57gSaturated Fat: 57.58gCholesterol: 259.15mgSodium: 4465.94mgFiber: 4.46gSugar: 9.58g

Keyword Beef, Butter, Mother’s Day, Valentine’s Day
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