Morel Mushroom Crusted Veal Filet Tenderloin
Alexander Bernard | Yield: 4
This delectable veal dish from Chef Alexander Bernard uses ground dried morel mushrooms as a flavorful crust.
- 2 ounces Dried Morel Mushrooms
- 1/2 cup breadcrumbs
- 1 Veal Filet Tenderloin Roast, about 1lb, cut in two, silverskin removed
- 2 tbs kosher salt
- 2 tsp freshly ground black pepper
- 4 tbs olive oil
- 2 tbs finely diced shallot
- 8 cipollini onions, peeled
- 6 ounces Madeira wine
- 3 sprigs fresh thyme
- 1 cup Veal Demi-Glace
- 2 tbs unsalted butter
- Cover 8 of the dried mushrooms with hot water for 1 hour. Set aside.
- Preheat oven to 400 degrees F.
- Using a food processor, finely grind the remainder of the dried mushrooms and the bread crumbs.
- In a small bowl, season the ground mushroom/breadcrumb mixture with salt and pepper. Coat the veal loins on all sides with the mixture.
- In a large saute pan, heat the olive oil. Brown the veal tenderloins evenly. Remove from heat and place the tenderloins and the cipollini onions into a roasting pan. Reseve the saute pan and drippings for preparing the sauce.
- Bake the tenderloins for about 15 minutes. The veal is done when the meat is firm and has a little bounce when touched. It is best served medium-rare, 135 degrees F on an instant read thermometer.
- While the meat is cooking, prepare the sauce by removing most of the oil from the saute pan. Add the shallots and the 8 reserved mushrooms. Cook for 1 minute over low heat. Pour in the Madeira wine and toss in the thyme. Turn the heat up to medium and cook until the liquid is reduced by half. Add the demi-glace and let simmer for about 5 minutes or until it is thick enough to coat the back of a spoon.
- Remove the mushrooms and keep warm. Strain the sauce through a fine sieve into another saucepan. Finish the sauce by whisking in the butter. Keep warm.
- To serve: Slice the veal, 3 to 4 slices per person. Garnish with onions and morels. Top with Madeira sauce.