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.
Servings 4 servings
Calories 1719.79 kcal
- 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
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.
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