Tenderloin of Nature-Fed Veal, Artichokes Barigoule, Caramelized Garlic, Picholine Olives, Tomato “Marmalade,” and Barigoule Emulsion

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Preparation info
  • Makes

    6

    servings
    • Difficulty

      Easy

Appears in

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