Veal tenderloin with roasted vegetables and chanterelles

> 60 minutes
veal tenderloin
oven roasted


Take the meat out of the fridge an hour before preparation so it can come to room temperature.

Sear the loin in a frying pan with butter in a few minutes till golden. Put on a tray in a preheated oven of 80°C (176°F) for approx. 30-45 minutes to a core temperature of 50°C (122°F), take out and leave to rest for 10 minutes under tinfoil. Wash, peel and cut the vegetables in coarse cubes and mix with some olive oil and the fresh herbs.

Heat the oven to 200°C (392°F) and roast for about 20-30 minutes, season with pepper and salt. Finely chop the garlic, panfry the chanterelles in butter and add the garlic after 2 minutes and fry for another 2 minutes, season with pepper and salt. Put the loin in the hot oven for about another 5 minutes.

Dress the vegetables on the plates, cut the loin in steaks and place them on the veggies and top with the chanterelles. Serve with a gravy of choice.

Enjoy your meal!


  • 1 800 gr trimmed veal tenderloin
  • 2 parsnips
  • 1 white carrot
  • 1 yellow carrot
  • 1 purple carrot
  • 1 onion
  • 12-16 small potatoes
  • fresh thyme and rosemary
  • 200 gr chantherelles cleaned
  • 1 garlic clove
  • fresh ground pepper and salt

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