Veal tenderloin

Here’s a simple and elegant recipe for veal tenderloin, which is a delicate and lean cut that benefits from gentle cooking and flavorful accompaniments:

---

🥩 Pan-Seared Veal Tenderloin with Herb Butter

🧂 Ingredients:

• 1 to 1.5 lbs (450–700g) veal tenderloin (whole or medallions)

• Salt and freshly ground black pepper

• 2 tablespoons olive oil

• 2 tablespoons butter

• 2 cloves garlic, crushed

• 1 teaspoon fresh rosemary or thyme (or both)

• Optional: 1 tablespoon Dijon mustard or a splash of white wine for pan sauce

---

🔪 Instructions:

1. Prep the veal: Pat veal dry with paper towels. Season generously with salt and pepper.

2. Sear: In a hot skillet, add olive oil. Sear the veal on all sides over medium-high heat until golden brown (about 2–3 minutes per side for medallions, 5–6 min per side for a whole tenderloin).

3. Add flavor: Reduce heat to medium. Add butter, garlic, and herbs. Spoon the melted butter over the veal as it cooks (basting for flavor and moisture).

4. Finish cooking:

   • For medallions: cook to internal temp of 135°F (57°C) for medium-rare.

   • For a whole tenderloin: after searing, transfer to a 375°F (190°C) oven and roast for 10–15 minutes, or until internal temp reaches 135–140°F (rest to reach 145°F).

5. Rest: Let veal rest for 5–10 minutes before slicing to keep juices in.

6. Optional pan sauce: Deglaze the pan with white wine or a splash of broth, stir in a spoon of Dijon mustard, and reduce to form a light sauce.

---

🍽️ Serving Suggestions:

Serve with mashed potatoes, sautéed greens, or a creamy mushroom sauce. A drizzle of lemon herb butter or pan jus also pairs beautifully.

Would you like a wine pairing or a side dish suggestion to go with it?