Herb Crusted Veal Tenderloin and Celery Root and Pear Sformato with Cherry Sauce

Name: Herb Crusted Veal Tenderloin and Celery Root and Pear Sformato with Cherry Sauce
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 118 milliliters fresh bread crumbs (made from day old white sandwich loaf, discarding the crust); 4 servings Butter; 454 grams celery root, peeled, diced into 1/4-inch pieces; 177 milliliters fresh cherries, pitted and quartered; 1 Tbsp Dijon mustard; 2 larges eggs; 3 inches fontina; 2 cloves garlic, minced; 4 servings Mixed herbs (sage, rosemary and thyme) finely chopped; 1 Maui onion, minced; 2 Tbsps molasses; 2 Tbsps extra-virgin olive oil; 2 Tbsps finely chopped Italian parsley leaves; 1 Forell pear, peeled, cored and cut into 1/4-inch pieces; 118 milliliters port wine; 237 milliliters mashed potatoes; 4 servings Salt; 1 medium shallot, finely minced; 1 sprig thyme; 2 Tbsps unsalted butter; 680 grams veal tenderloin; 710 milliliters veal stock

Herb Crusted Veal Tenderloin and Celery Root and Pear Sformato with Cherry Sauce might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains about 48g of protein, 35g of fat, and a total of 765 calories. If you have thyme, veal tenderloin, eggs, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Preheat oven to 375 degrees F.

Equipment you will use

Oven

Brush 4 (3-inch) ramekins with butter and coat with fresh bread crumbs, tapping out and reserving excess. In a large pot of boiling water, blanch celery root with pinch of salt, garlic and thyme for 5 minutes.

Ingredients you will need

Fresh Breadcrumbs

Celeriac

Butter

Garlic

Thyme

Water

Salt

Equipment you will use

Ramekin

Pot

Remove from water using slotted spoon.

Ingredients you will need

Water

Equipment you will use

Slotted Spoon

In a large skillet, on medium-high heat, heat 1 tablespoon of olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the minced onions and celery root, season with salt and pepper and cook, stirring, until onions are golden.

Ingredients you will need

Salt And Pepper

Celeriac

Onion

Remove from heat. In a medium bowl, beat eggs and whisk in the pear, chopped parsley, mashed potatoes, celery root mixture and salt and pepper. Fill ramekin half way with celery root mixture.

Ingredients you will need

Salt And Pepper

Celeriac

Potato

Parsley

Egg

Pear

Equipment you will use

Ramekin

Whisk

Bowl

Place 1 fontina cube in the middle, then finish filling ramekin with celery root mixture and cover with reserved bread crumbs.

Ingredients you will need

Breadcrumbs

Celeriac

Fontina Cheese

Equipment you will use

Ramekin

Bake in the oven for 15 minutes.

Equipment you will use

Oven

To make the cherry sauce: In a medium skillet, heat remaining olive oil on low heat.

Ingredients you will need

Olive Oil

Cherries

Sauce

Equipment you will use

Frying Pan

Add shallots and cook until golden.

Ingredients you will need

Shallot

Add 1/2 cup of the cherries, molasses, port wine, and veal stock. Reduce the sauce to 1 cup. Strain sauce through a chinois or fine meshed sieve into a clean bowl and whisk in the butter to finish. Season, to taste.

Ingredients you will need

Veal Stock

Port

Cherries

Molasses

Butter

Sauce

Equipment you will use

Sieve

Whisk

Bowl

Add remaining cherries to sauce. Set aside and keep warm.

Ingredients you will need

Cherries

Sauce

To make the Veal.

Ingredients you will need

Veal

Brush veal with Dijon mustard. Season with salt and pepper and roll in mixed herbs. In a large skillet, heated on medium-high, add olive oil and sear the veal on all sides. Finish to cool in the preheated oven until medium rare, about 5 to 10 minutes.

Ingredients you will need

Salt And Pepper

Dijon Mustard