Steak of Roasted veal Tenderloin with mushrooms

4
0 - 30 minutes
veal tenderloin
*
frying

Preparation

Remove the veal escalopes from the fridge half an hour before you start. Rub them with olive oil and sprinkle them all over with freshly ground pepper. Heat a non-stick frying pan and fry the veal escalopes over the lowest possible heat, turning frequently, until they are golden brown but still pink on the inside. Sprinkle with salt, and keep warm.

Bring a pan containing all the finely chopped mushrooms, the brandy/cognac and the Madeira wine quickly to the boil, add the cream and reduce down gently over a low heat to a thick ragout. Remove the pan from the heat, stir in the egg yolk and the parsley, and season with salt and pepper. Cover each veal escalope with some of this mixture and then place under the grill until the mushroom ragout is golden brown and the meat is still just slightly pink on the inside.

Serve with potato rösti and salsify or creamed spinach.

Ingredients

  • 4 steaks veal tenderloin
  • 1 tbsp. of olive oil
  • 100g of mushrooms, cleaned and finely chopped
  • 1 tbsp. of brandy or cognac
  • 1 tbsp. of Madeira wine, or to be replaced by veal fond
  • 1 egg yolk
  • 1 tbsp. of parsley, finely chopped
  • 1/8 (whipped) cream or crème fraîche
  • Salt and freshly ground pepper

More about Peter's Farm?

Tip: look at our frequently asked questions, maybe we can help you to put you on the way?

Recommended

Better Life (Beter Leven)

Better Life Farmer Rob Foks is proud that he raises his calves under the better life mark of the Dutch Society for the Protection of Animals (De Nederlandse Dierenbescherming). In addition, he tries to make his company more and more sustainable.

View above our corporate film

View above the Better Life movie (in Dutch)

Experience for yourself how much space and peace there is on a Peter's Farm.

  • The website of Peter's Farm uses cookies
  • Hide this message