Veal Tenderloin with Cranberry Sauce
Tender veal tenderloin is paired with a bright, tangy cranberry sauce that adds vibrant flavor contrast to the rich meat. This elegant combination makes a standout main course for holidays or special dinners.
| Serving Size | 6 |
|---|---|
| Prep Time | 30 mins. |
| Cook Time | 40 mins. |
Ingredients
- 1 veal tenderloin 1 1/4 pounds
- Salt and pepper to taste
- 1 cup green lentils
- 1 tablespoon canola oil
- 1 cup finely chopped onions
- 1 teaspoon minced garlic
- 2 cups water
- 1 cup veal stock
- Salt and pepper to taste
- 2 cups frozen cranberries
- 1 cup veal stock
- 1/4 cup maple syrup
- 1 teaspoon cornstarch
- Salt and pepper to taste
Preparation
- Preheat the oven to 350°.
- To prepare lentils, wash the lentils well.
- In a casserole, heat the oil and sauté the onion and garlic. Do not brown.
- Add the lentils, water, veal stock, salt, and pepper; bring to a boil. Lower the heat, simmer uncovered for about 30 to 40 minutes or until the lentils are tender.
- Set aside and keep warm; drain just before serving.
- Mix all the sauce ingredients in a pot and bring to a boil. Lower the heat and simmer over very low heat for about 25 minutes or until the cranberries are tender.
- Season the veal tenderloin with salt and pepper. Put the veal on a wire rack in a drip pan, and place in the oven. Cook until the internal temperature reaches 150°. Allow about 20 minutes per inch for slightly pink meat. When the juices begin to escape and the milk-fed veal has shrunk slightly, it is sufficiently cooked. Let the meat stand for 10 minutes.
- Slice and place the veal slices on plates, add the lentils and cranberry sauce.
Veal Tenderloin with Cranberry Sauce
Tender veal tenderloin is paired with a bright, tangy cranberry sauce that adds vibrant flavor contrast to the rich meat. This elegant combination makes a standout main course for holidays or special dinners.
6
Prep: 30 mins.
Cook: 40 mins.
Preparation
- Preheat the oven to 350°.
- To prepare lentils, wash the lentils well.
- In a casserole, heat the oil and sauté the onion and garlic. Do not brown.
- Add the lentils, water, veal stock, salt, and pepper; bring to a boil. Lower the heat, simmer uncovered for about 30 to 40 minutes or until the lentils are tender.
- Set aside and keep warm; drain just before serving.
- Mix all the sauce ingredients in a pot and bring to a boil. Lower the heat and simmer over very low heat for about 25 minutes or until the cranberries are tender.
- Season the veal tenderloin with salt and pepper. Put the veal on a wire rack in a drip pan, and place in the oven. Cook until the internal temperature reaches 150°. Allow about 20 minutes per inch for slightly pink meat. When the juices begin to escape and the milk-fed veal has shrunk slightly, it is sufficiently cooked. Let the meat stand for 10 minutes.
- Slice and place the veal slices on plates, add the lentils and cranberry sauce.
Ingredients
- 1 veal tenderloin 1 1/4 pounds
- Salt and pepper to taste
- 1 cup green lentils
- 1 tablespoon canola oil
- 1 cup finely chopped onions
- 1 teaspoon minced garlic
- 2 cups water
- 1 cup veal stock
- Salt and pepper to taste
- 2 cups frozen cranberries
- 1 cup veal stock
- 1/4 cup maple syrup
- 1 teaspoon cornstarch
- Salt and pepper to taste
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