Veal tenderloin rôti with shallots and green herb emulsion

For the veal tenderloin:

  • 1 piece of veal tenderloin
  • 2 thin slices of lardo di collonata

For the shallots:

  • 4 shallots
  • white beer
  • 1 tbsp honey
  • thyme
  • laurel
  • salt

For the emulsion of green herbs:

  • 100 g tarragon
  • 100 g chervil
  • 150 g neutral oil
  • 1 egg
  • 1 tbsp tarragon vinegar
  • 1 tbsp mustard
  • 6 tbsp chopped green herbs (tarragon, chervil, chives, coriander and flat-leaved parsley)

Nutrition values

4
30 - 60 minutes
veal tenderloin
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Culinaire Saisonnier
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Preparation

Remove the membrane and fillet the tenderloin, then score it twice horizontally and interlard it with the thin slices of lardo. Tie the meat with kitchen string and roast it in hot artisan butter to a core temperature of 55°C. Allow the meat to rest and then slice into small tournedos.

Cook the shallots in the white beer with honey, a sprig of thyme and a laurel leaf. Glaze the shallots in the cooking juices and season with salt. Finish the shallots with the green herb emulsion. To make the emulsion, mix together the oil and the green herbs at 80˚C for 8 minutes. Add to the oil the egg, the tarragon vinegar, the mustard and the herb mix.

Serve 2 tournedos per plate. Finish with 1 shallot and the green herb emulsion.

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