Name: Tenderloin of Nature-Fed Veal, Artichokes Barigoule, Caramelized Garlic, Picholine Olives, Tomato “Marmalade,” and Barigoule Emulsion
Yield: Makes 6 servings
Cuisine: American
Ingredients: 1 veal tenderloin (about 1.2 kilograms); 20 grams thinly sliced shallot; kosher salt and freshly ground black pepper; 50 grams liquid from Artichokes Barigoule; 75 grams water; 2 garlic cloves, crushed and peeled; Canola oil; 50 grams dry white wine, such as Sauvignon Blanc; 2 thyme sprigs; kosher salt; 90 grams unsalted butter; 55 grams Quick Veal Sauce, warmed; granulated sugar; 6 garlic cloves, peeled, halved lengthwise, and germ removed; 3 Artichokes Barigoule; Freshly ground black pepper; 60 grams Tomato Marmalade; 25 grams Ajinomoto FP transglutaminase (Sources); Small basil leaves; 75 grams unsalted butter; Sel gris; Picholine olive halves

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Veal Tenderloin

1 veal tenderloin (about 1.2 kilograms)
kosher salt and freshly ground black pepper
25

Method

It’s always preferable to cook larger cuts of meat whole rather than portioned, but it would be hard, for example, to roast a veal tenderloin ahead of time for service. With sous vide, we can cook the veal uniformly rare and then finish it, portion by portion, in a pan with butter, garlic, and thyme when we’re ready to serve. It’s simply seasoned with salt and pepper, wrapped in plastic wrap to