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Veal Tenderloin with Candied Lemon Sauce



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6 lb. veal loin, butt tenderloin, skinned
0.25 cup of Black Pepper Oil Magnifying_glass
24.0 pieces of Candied Lemon Slices Magnifying_glass
6 tbsp. + 2 tsp. sage leaves, chopped, divided
3 tbsp. olive oil
24.0 pieces of Prosciutto Crisps Magnifying_glass
kosher salt, as needed
6.0 cups of Creamy Corn Polenta Magnifying_glass
3 tbsp. shallot, minced, about 1 oz.
3 tbsp. garlic, minced, about 1/2 oz.
32 fluid oz. veal stock
3 cups sweet peas, cooked
3 tbsp. chives, chopped
6 tbsp. butter
fresh sage leaves, as needed
roasted garlic cloves, as needed
black pepper, as needed


  1. 1
    Season veal tenderloin with 6 tablespoons sage and olive oil. Sear on all sides. Finish roasting in 400°F oven about 45 minutes or until internal temperature reaches 150°F. Season with salt. Reserve, keeping warm.
  2. 2
    For Sauce: Sauté shallot and garlic in black pepper oil, about 1 minute or until shallots begin to soften. Add Candied Lemon Slices and sage; sauté an additional 1 minute. Add veal stock. Continue to cook until liquid is reduced to 3 cups. Stir in peas and chives. Whisk in butter. Season with salt and black pepper.
  3. 3
    Per order: Place 1/2 cup Creamy Corn Polenta in center of plate. Place 4 ounces veal tenderloin on top of polenta and spoon 1/4 to 1/2 cup sauce over veal. Top with Proscuitto Crisps. Garnish with sage leaves and roasted garlic cloves.

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preparation methods
cuisines European, Italian
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