Veal tenderloin with rosemary "Sunday"
4 servings
60 minutes
Rosemary veal tenderloin 'Sunday' is a dish inspired by cozy family lunches when loved ones gather around the table. Tender meat slowly braised in white wine with the aroma of bay leaves, carrots, and celery reveals its juiciness and depth of flavor. Roasted potatoes with rosemary complement the composition, adding a warm, rich hue. The finishing touch is a sauce made from roasted vegetables with lemon juice that harmoniously ties all components together. This European classic is perfect for festive lunches and Sunday dinners, creating an atmosphere of comfort and gastronomic delight.
1
Cut the potatoes into wedges and blanch for 5 minutes, then salt them, sprinkle with rosemary, place on a baking sheet and send to an oven preheated to 180 degrees for 40 minutes.
- Potato: 8 pieces
- Rosemary: to taste
2
Sear the veal or pork on all sides in a high-sided pan. Pour in wine, wait for the alcohol to evaporate, then add diced carrots and celery, add a bay leaf, cover, and let it simmer for 40 minutes. You can add water or broth if necessary.
- Veal tenderloin: 500 g
- Dry white wine: 100 ml
- Carrot: 2 pieces
- Celery stalk: 2 pieces
- Bay leaf: 3 pieces
3
Cut the fillet and place it on a plate, pour the remaining vegetables with lemon juice and blend them in a blender to make a delicious sauce. Bon appetit!
- Lemon: 1 piece