Coated veal tenderloin, a great Christmas dish, posted in the Chef’s Handyman food blog
Chef’s Handyman Coated Veal Tenderloin
Years ago coated tenderloin was a common dish for a Christmas dinner at our home. When the oven turned on, it took a long time to wait for the first bite. Actually we children had to wait to open the gifts until all the dishes had been finished. For a child this procedure is definitely too long. This year I feel like coated tenderloin again, a nostalgic view back to my childhood. Why not!
A nostalgic and great dish posted in the Chef’s Handyman food blog: Coated veal tenderloin
To make the filling, combine the sausage meat with the chopped bell pepper cubes and the herbs. Keep some herbs for the carrots aside.
Sear the tenderloin on each side. Meanwhile roll the puff pastry dough out. Place the tenderloin in the middle of the dough. Apply the sausage meat on top of the tenderloin. Add country or smoked ham on top. Close the dough around the tenderloin. Decorate with dough stars. Apply the yolk. Bake in oven at 200°C or 400°F for 50-55 minutes or until baked through and golden.
Meanwhile, prepare the carrots. Steam them or cook in salt water until soft. Take the carrots out. Melt butter in a large pan. Add herbs. Turn the carrots in the butter sauce.
Chop onions. Heat olive oil in a large pan. Add onions and glaze them. Add the spinach. Quench with pastis (anise liqueur). Add lemon juice. Close the pan. After 2 minutes, add a hint of sugar and cream. Season the spinach to taste with salt and black pepper.
Cut the tenderloin in pieces. Place the spinach on the preheated plates. Add the meat and the carrots.
Chef’s Handyman tip: Substitute the liqueur with anise seeds. Serve the tenderloin with butter tagliatelle or rice.
Shopping list for 4 serves:
Meat: 400 g or 13 oz. sausage meet, 800 g or 26 oz. veal tenderloin, 100 g or 4 oz. country ham or smoked ham
Dough: 1 puff pastry dough
Vegetables: 400 g or 13 oz. baby carrots, 400-600 g or 13-16 oz. spinach, 1 onion, 1 bell pepper
Fruits: 1 lemon
Herbs: Thyme, parsley
Spices: Salt, black pepper
Egg: 1
Oil: Olive oil
Dairy products: 1 cup cream, 1 butter
Liqueur: 3 tbsp. Pastis (anise liqueur) or star anise
Have a great weekend, yours Chef’s Handyman team!
Outlook of the next post in the Chef’s Handyman food blog: Red and white pears with blueberry compote and vanilla yoghurt
