Ingredients
Veal tenderloin
Other Names: Filet, filete or solomillo corto (Spanish), filetto (Italian), grenadin (French), short tenderloin, veal tender.
General Description: Like beef tenderloin, veal tenderloin is naturally tender, relatively lean, and quick cooking. Unlike beef tenderloin, the whole veal tenderloin is generally not available; it is sold in two small sections: the short (NAMP 347) and the butt (NAMP 346). Its subtle flavor and delicate texture can quickly overcook and dry out. Cut into medallions, veal tenderloin can be sautéed with a refined pan sauce. When cut through the backbone, the smaller end of the tenderloin becomes part of veal loin chops, equivalent to beef T-bone.
Part of Animal: The tenderloin lies underneath the ribs along the backbone, paralleling the loin.
Characteristics: Veal tenderloin is small, extremely tender, and lean, with a fine, smooth grain.
How to Choose: The short tenderloin is smaller and more tender than the butt tenderloin.
Amount to Buy: The short tenderloin weighs 1/2 to 1 pound; butt tenderloin 1 to 1 1/2 pounds. Allow 6 to 8 ounces per person.
Storage: Refrigerate uncut veal tenderloin up to 3 days; medallions, up to 2 days.
Preparation:
- Season with salt and pepper, coat lightly with Dijon mustard, and roll in finely chopped mixed herbs.
- Sear in olive oil on all sides. Transfer to a 375°F oven to finish cooking, about 5 to 10 minutes or to desired temperature.
Short tenderloin will cook more quickly than butt tenderloin. Allow the meat to rest for 5 to 10 minutes before carving.
Flavor Affinities:Bacon, basil, capers, cream, Dijon mustard, red onions, sage, tarragon, thyme, truffle oil, white wine.
from Quirk Books: www.quirkbooks.com
