VEAL TENDERLOIN WITH LEMON CREAM SAUCE, CANDIED CITRUS FRUIT PASTE AND SPRING VEGETABLES
Veal tenderloin, lemon cream sauce:
> 700g heart of filet mignon (veal or pork)
Candied citrus paste:
> 2 yellow lemons
> 4 carrots with tops
|Meat & sauce:|
1 | Season the tenderloin on all sides and sear it briskly in a hot pan with olive oil.
2 | Once seared on each side, place in the oven at 120C with a probe set to 54C. Once the temperature is reached, cut the fillet into 4 identical pieces just before plating.
3 | Chop the 2 onions.
4 | Sauté the chopped onions in the pan used to sear the meat.
5 | Deglaze with white wine and reduce by half.
6 | Add the cream and let it thicken.
7 | Mix the sauce in a blender until creamy.
8 | Just before serving, add the lemon juice and grated zest.
|Candied citrus fruit paste:|
1 | Mix the water, salt and sugar in a saucepan and bring to a boil.
2 | Once boiling, add the lemons and orange and simmer for 1 hour.
3 | After one hour of cooking, remove the citrus fruit from the syrup and blend them in a blender.
4 | Grate the zest of the lime then add the lime juice to the blender.
5 | Blend the mixture with the 2 oils.
6 | Serve with a pipette.
1 | Peel the carrots.
2 | Wash and cut the celery stalks into 10cm long pieces.
3 | Shell and blanch the peas for 3 minutes in boiling salted water (cool after cooking).
4 | Wash and slice the mini zucchini.
5 | In a frying pan, boil all the carrot juice and reduce it by ¾.
6 | Once reduced, add butter, olive oil, salt and pepper.
7 | Glaze the vegetables (in the liquid carrot juice, butter, olive oil).
8 | Plate the meat with the vegetable garden, the cream sauce and a few drops of the candied citrus fruit paste.