Delice De Veau Recipe

Delice De Veau is a very easy to prepare delicious side dish recipe. Enjoy this amazingly delicious mouth watering Delice De Veau dish; I am sure you would love to share your experience with me.

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Veal tenderloin1 Pound, trimmed of all fat and membranes
 Butter1 Tablespoon, melted
 Fine dry white bread crumbs2 Tablespoon
 Salt1⁄2 Teaspoon
 Freshly ground black pepper1 Pinch (Generous)
 Butter3 Tablespoon
 Garlic1 Clove (5 gm), peeled and minced
 Shallot1 Large, peeled and minced
 All purpose flour1 Tablespoon
 Light cream/Half and half3⁄4 Cup (12 tbs)
 Chicken stock1⁄2 Cup (8 tbs)
 Dried rosemary1⁄4 Teaspoon
 Fresh lemon juice2 Teaspoon (Add More, If Needed)
 Minced fresh parsley1 Teaspoon (For Garnish)
 Lemon wedges4 (Thin, For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 1914 Calories from Fat 1317

% Daily Value*

Total Fat 149 g228.8%

Saturated Fat 84 g419.9%

Trans Fat 0 g

Cholesterol 690.8 mg

Sodium 1807 mg75.3%

Total Carbohydrates 47 g15.8%

Dietary Fiber 3.4 g13.8%

Sugars 3.8 g

Protein 99 g197.1%

Vitamin A 81.9% Vitamin C 63.8%

Calcium 32.5% Iron 38.3%

*Based on a 2000 Calorie diet

Directions

Preheat the oven to 350 degrees.
Brush the tenderloin with 1 tablespoon melted butter.
Pat all over with a mixture of the bread crumbs, salt, and pepper.
Melt 2 tablespoons butter in a small heavy frying pan over medium heat.
Saute the tenderloin about 5 minutes, turning frequently, until bread crumbs are crisp and brown.
Take tenderloin out of the frying pan and place on a small ovenproof platter or in a baking dish.
Scrape browned crumbs and butter left in the pan onto the top of the tenderloin fillet.
Cover the fillet and bake 40 to 50 minutes, until cooked through.
While the tenderloin is baking, place the frying pan back on the heat and proceed with the lemon sauce.
Add the remaining 1 tablespoon butter to the pan and saute the garlic and shallots, stirring, until tender, about 1 or 2 minutes.
Sprinkle in the flour, cook, and stir the roux 2 or 3 minutes.
Whisk in the light cream and the chicken stock.
Bring sauce to a boil, reduce heat, and simmer 10 minutes, stirring occasionally.
Add the rosemary and lemon juice.
Season with additional salt and pepper, if desired, then simmer 5 to 10 minutes longer. (Sauce may be made ahead and refrigerated if desired.)
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