Veal Tenderloin with Wild Mushrooms

Name: Veal Tenderloin with Wild Mushrooms
Yield: Serves 4
Cuisine: French
Ingredients: salt and freshly ground black pepper; 1 2-pound/900-g veal tenderloin; 4 ounces/112 g fresh wild mushrooms (porcini or morels preferred, but cremini or shiitake if you must); 1 tbsp/14 ml olive oil; 3 tbsp/42 g butter; 1 tbsp/14 ml sherry vinegar; 2 ounces/56 ml heavy cream; 1 sprig of flat parsley, finely chopped; 4 ounces/110 ml dark chicken or veal stock (and feel free to boost with demi-glace); 1 shallot, thinly sliced; 4 ounces/110 ml Madeira; 1 garlic clove, thinly sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

Ingredients

1 2-pound/900-g veal tenderloin
salt and freshly ground black pepper

Americas
Europe
United States
France
Main course
New York
Mediterranean
Gluten-free

Method

Cook the Veal

Preheat the oven to 350°F/180°C. Season the tenderloin with salt and pepper. Place a large, ovenproof sauté pan over high heat and add the oil. Drop in 1