Veal Tenderloin With Tarragon Cream Recipes

Steps:

• Season the veal and salt and pepper, spread the mustard over the top and sides, and cover the veal with the fatback. Arrange the veal, the garlic, and the shallot in a roasting pan just large enough to hold them, add the wine, and roast the veal in the middle of a preheated 325°F. oven, basting every 15 minutes, for 1 hour. Discard the fatback and roast the veal for 15 to 20 minutes more, or until it registers 150°F. on a meat thermometer. Transfer the veal to a cutting board and let it stand, covered loosely with foil, for 15 minutes. Transfer the garlic and the shallots with a slotted spoon to a bowl, toss them with 2 teaspoons of the chopped tarragon, and keep them warm, covered with foil.
• While the veal is standing, skim the fat from the pan juices, add the water, and deglaze the pan over high heat, scraping up the brown bits, until the mixture is reduced by half. Strain the mixture through a fine sieve into a bowl and season the gravy with salt and pepper. Cut the veal into 1/2-inch-thick slices, arrange the slices on a platter, and scatter the garlic and the shallots around them. Nap the veal with some of the gravy, sprinkle it with the remaining 1 teaspoon chopped tarragon, and garnish the platter with the tarragon strips. Serve the remaining gravy separately.

Steps:

• Heat the oil and butter in a sturdy black-enamel or cast-iron pan and, when hot, add half the veal ribs in one layer. Cook over high heat for about 10 minutes, turning to brown on all sides. Remove the browned ribs to a plate. Repeat with the remaining ribs, placing them on the plate after they are browned.
• Remove all but 1 tablespoon of fat from the cooking pan and add the onion. Cook 3 to 4 minutes, stirring constantly. The onion should be wilted and mixed with the solidified meat juices loosened through stirring. Add the flour and mix well. Add the water and bring to a boil, stirring well.
• Return the meat to the pan and add the garlic, herb bouquet and salt. Bring to a boil, cover, reduce the heat to very low and cook slowly for 1 hour. By then the meat should be tender and there should be 1 1/4 to 1 1/2 cups of lightly thickened sauce. Discard the herb bouquet and add the cream. Bring to a boil, stir in the tarragon and pepper and serve.

Steps:

• Place mushrooms, shallot and broth in a 2 1/2-quart souffle dish with a tightly fitting lid. Cook, covered, at 100 percent power in a high-power oven for 5 minutes. Remove from oven and uncover. Stir in vermouth. Stir cornstarch and water together in a small dish. Stir into mushroom mixture. Let stand until cool. Dish can be prepared several hours ahead up to this point. Do not refrigerate.
• Nestle the veal into the sauce, with each medallion against the edge of the dish. Sprinkle the peas around the veal. Scatter the tarragon over all. Cook, covered, at 50 percent power for 12 minutes 30 seconds. Meanwhile, cook noodles. Drain and return them to the pan. Toss with butter and keep warm. Remove veal from oven and uncover. Season with salt and pepper. Serve over noodles.

Steps:

• Sprinkle veal on both sides with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook veal until golden, about 20 seconds per side. Transfer to plate. Melt 3 tablespoons butter in same skillet. Add shallots; sauté 30 seconds. Add mushrooms; sauté until brown, about 3 minutes. Stir in tarragon. Add wine; cook over high heat until almost all liquid evaporates, stirring to scrape up browned bits, about 2 minutes. Add cream; boil until reduced by 1/4, about 1 minute. Stir in mustard. Using tongs, return veal to pan; simmer until heated through. Divide veal and sauce among 6 plates and serve.

Steps:

• Season veal with salt, pepper and 1 teaspoon tarragon; dust lightly with flour. Melt butter in heavy medium skillet over medium-high heat. Add veal and cook until light brown and just cooked through, about 4 minutes per side. Transfer veal to plate. Add wine, broth, lemon juice and remaining 1 teaspoon tarragon to skillet. Boil until juices are syrupy, scraping up any brown bits, about 5 minutes. Return veal and any collected juices to skillet and cook until just heated through, about 1 minute.

Steps:

• Put the veal in a mixing bowl.
• Heat the butter in a saucepan, and add the onion and garlic. Cook, stirring, until the mixture is wilted. Add this to the veal.
• Add the bread crumbs, tarragon, parsley, nutmeg, egg, cheese, cream, salt and pepper to taste. Blend well.
• Shape the mixture into 18 balls. Dredge the balls in flour and shake off excess.
• Heat enough oil in a skillet to reach a depth of about oneeighth inch. Add the balls and cook, turning as they brown, until browned all over. Add the balls to the tomato sauce and cook about 30 minutes.
• Serve with cooked spaghetti.