Veal Tenderloin with Porcini and Rosemary, Red Wine Sauce
A fragrant and elegant veal tenderloin dish infused with earthy porcini mushrooms and fresh rosemary, complemented by a rich red wine sauce. Perfect for a festive meal or special occasion.
π Prep & Cook Time: approx. 40 min
π½οΈ Servings: 3-4
π½οΈ Ingredients
- 1 veal tenderloin (approx. 700 g)
- 1 tbsp porcini mushroom powder
- 1 small sprig rosemary
- 1/2 tsp black peppercorns
- 1/4 tsp chili powder
- 2 tbsp oil
Red Wine Sauce
- 150 ml dry red wine
- 30 ml sweet sherry (Nectar PX Gonzalez Byas; optional)
- 100 ml chicken stock
- 1 small onion
- 2 tbsp butter
- Salt and pepper
π©βπ³ Instructions
- Trim the veal tenderloin of white membranes and cut off thin ends to achieve a uniform thickness piece (approx. 450 g after trimming). Save ends for other uses.
- Optionally, salt the tenderloin generously the night before and refrigerate to enhance flavor and tenderness. Remove from fridge before cooking to come to room temperature (1-2 hours).
- In a spice grinder or coffee grinder, finely grind porcini powder, rosemary leaves, black peppercorns, and chili powder. Spread the powder on a clean surface and roll the veal through it, coating evenly on all sides.
- Heat oil in a large skillet over medium-low heat. Sear the tenderloin on all sides until nicely browned, about 2-3 minutes per side.
- Transfer skillet or the veal to an oven-safe dish and roast at 200Β°C for 15 minutes, or until internal temperature reaches 60Β°C (medium rare).
- Remove veal from oven, cover with foil, and let rest.
- Place skillet back on low heat, add finely chopped onion, and sautΓ© until softened.
- Deglaze with red wine and sherry; reduce by half (approx. 2 minutes).
- Add chicken stock and rosemary sprig, continue to reduce by half again (approx. 3 minutes).
- Strain the sauce through a fine sieve or cheesecloth to remove solids including porcini pieces.
- Return sauce to pan, add butter in cubes gradually, stirring until melted and sauce is glossy. Season with salt and pepper to taste.
- Slice veal tenderloin to desired thickness, plate, and serve with the red wine sauce poured over.
π‘ Tips
- Use a meat thermometer for perfect doneness.
- Porcini powder can be made by grinding dried porcini mushrooms or purchased ready-made.
- Letting the meat rest after roasting helps retain juices.
π Perfect For
- Holiday dinners and special occasions
- Elegant Sunday family meals
- Pairing with full-bodied red wines
π Final Thoughts
This veal tenderloin recipe highlights the rich, earthy flavors of porcini and rosemary paired with a luscious red wine sauce. Itβs a relatively simple yet impressive dish that fills your home with wonderful aromas and promises a deliciously tender bite.