Chef Martino

Season 2007 Episode 05.17.07

Veal Tenderloin with Caramelized Shallots & Garlic

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Episode Summary

Serves 4Ingredients¼ cup olive oil 3-4 veal tenderloins 3¼ lbs (1.5kg) Salt and freshly ground pepper to taste 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried rosemary) 12 shallots, peeled and halved 12 garlic cloves Sauce ½ cup red wine 2 cups chicken stock 2 tablespoon unsalted butterDirectionsPreheat oven to 425°F (220°C) Heat olive oil in a skillet on medium-high heat. Season tenderloins with salt, pepper and rosemary. Fry veal about 3 minutes per side or until golden. Do not crowd veal in skillet.Place veal in a roasting pan ready for baking in the oven. Now add shallots and garlic cloves to the skillet on medium heat. (with the veal now removed) Sauté until beginning to turn brown, about 3 minutes. Cover skillet and cook them for 10 minutes. Scatter shallots and garlic around veal.Reserve skillet to make sauce. Bake veal in the oven for 15 minutes or until slightly pink in centre. Place veal on carving board and let rest 10 minutes. Meanwhile, bring wine to boil in skillet, scraping up any accumulated bits in the skillet. Add stock and reduce until slightly thickened (about 10 minutes). Remove from heat and whisk in butter. Reserve. Slice veal into thin slices and serve with garlic cloves, caramelized shallots and a spoonful of sauce.moreless

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