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

Veal Tenderloin

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

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