VEAL TENDERLOIN WITH LEMON CREAM SAUCE, CANDIED CITRUS FRUIT PASTE AND SPRING VEGETABLES |
 Serves 4  All levels |
 |
Ingredients : Veal tenderloin, lemon cream sauce: > 700g heart of filet mignon (veal or pork) Candied citrus paste: > 2 yellow lemons Vegetable garden: > 4 carrots with tops |
| Directions: | |
| 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. |
|
| Vegetable garden: | |
|
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. |
