Veal tenderloin lives up to its name. A favorite cut of our chef clients, the tenderloin is not often sold in its entirety, but we are happy to offer it to you here.
This most tender of cuts can be sliced into thick medallions, browned in a pan then finished in the oven. Deglaze the pan with veal demi-glace and a splash of wine; drizzle the finished sauce over the medallions.
Go ahead: gild the lily with a pat of truffle butter. Veal tenderloin deserves it.
Like everything else at D’Artagnan, our veal is raised humanely to produce the best flavor. We work with a cooperative of small farms in upstate New York and Canada that raise Holstein calves on milk formula alone. The calves are never individually caged or penned.
Instead, they are raised in group housing, in open spaces with clean straw bedding, free to socialize with other calves in a sunlit, comfortable environment.
These unique veal barns have been lauded by Dr. Temple Grandin, an expert on humane animal husbandry. The barns are temperature controlled, with ample air circulation and plenty of space for free movement; the calves have access to the outdoors when weather permits. The farmers strive to minimize stress on the calves, and limit the number of calves per barn.
The feed consists only of a high-quality milk protein product and pure well water, to which the calves are allowed 24-hour access, via a highly technical nipple feeding system. They are never administered any GMO products, antibiotics or growth hormones. Our veal farmers achieve a careful balance between tradition and technology, weighing the calves to determine their nutritional needs and monitoring them carefully to ensure their health and well-being.