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Veal Tenderloin with Herb-Orange Sauce, Grilled Vegetables & Valencian Lemon Rice

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INGREDIENTS

12 pcs. Veal tenderloin steaks (IMPS/NAMP 347), about 4-1/2 lb.
2/3 cup diced shallots
1/3 cup fresh lemon juice
1/3 cup dry white wine
3 tbsp. Dijon-style mustard
3 ea. garlic cloves
1 cup olive oil
4 qt. + 1 cup water, divided
1/3 cup sugar
6 tbsp. Gran Torres Orange Liquor
4-1/2 cups veal stock
1 cup chopped green olives, about 4-1/2 oz.
3 fl. oz. fresh orange juice
3 tbsp. chopped fresh oregano
3 tbsp. + 3/4 tsp. chopped fresh thyme, divided
1 tbsp. minced shallot
2 tsp. chopped garlic
salt and pepper, to taste
2 fl. oz. brandy
1 ea. orange, sectioned, diced
3/4 tsp. chopped fresh oregano
2 tbsp. salted butter
2-1/2 cups lemon slices, seeded
2 tbsp. garlic, minced
3 cups Valencian rice, about 1 lb. 6 oz.
12 ea. shiitake mushrooms
6 oz. each bell peppers (green, red and yellow)
1-1/2 lb. eggplant
1 lb. yellow squash
1 lb. zucchini
10 oz. fresh spinach
2 cups onion, sliced, about 8 oz.
3/4 cup pimentos, sliced, about 5 oz.
fresh thyme, for garnish

INSTRUCTIONS

  1. 1
    For Veal: Place 2/3 cup diced shallots, lemon juice, wine, mustard and 3 garlic cloves in blender; process until blended. With motor running, add 1 cup oil slowly. Pour mixture over veal steaks; turn to coat. Marinate in refrigerator 4 hours.
  2. 2
    For Green Olive-Orange Sauce: Place 1 cup water and 1/3 cup sugar in heavy saucepan; cook over medium-high heat until light amber color. Remove from heat. Add liquor. Add veal stock, olives, orange juice, 3 tbsp chopped oregano, 3 tbsp thyme, 1 tbsp minced shallot and 2 tsp chopped garlic; cook until liquid is reduced by half. Reserve.
  3. 3
    Remove veal from marinade; discard marinade. Sprinkle with salt and pepper. Brown in batches in cast iron skillet over medium-high heat. Place veal in sheet pan. Remove skillet from heat. Finish veal in 450°F oven about 10 to 15 minutes for medium rare to medium doneness.
  4. 4
    Deglaze skillet with brandy and olive-orange sauce. Stir in diced orange, 3/4 tsp chopped oregano and 3/4 tsp thyme.
  5. 5
    Whisk in butter; season with salt and pepper. Keep warm.
  6. 6
    For Valencian Lemon Rice: Bring 4-qt water to a boil. Add lemon, 2 tbsp minced garlic and 1 tbsp salt; cook 5 minutes. Stir in rice. Reduce heat; simmer 15 minutes or until rice is al dente. Drain rice; discard lemon slices. Pack rice into 12 ramekins. Keep warm.
  7. 7
    Cut bell peppers into large triangles. Cut eggplant, squash, zucchini and onion into 1/4-inch thick slices.
  8. 8
    Grill all vegetables separately until tender, brushing with oil as needed. Keep warm.
  9. 9
    Sauté 2 cups onion and pimento until caramelized. Keep warm.
  10. 10
    Fan vegetables (except spinach) from 12 to 6 o'clock on plate. Unmold rice timbale at 11 o'clock. Place spinach in center. Place 1 tbsp onion mixture on rice. Carve veal diagonally into 5 slices; fan around rice. Drizzle veal with 2 oz sauce. Garnish with thyme.

notes

Gabriel, Washington, D.C., Executive Chef Greggory Hill

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