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.
Ingredients
3/4- to 1-pound veal tenderloin, trimmed of all fat and membranes
1 tablespoon butter, melted
2 tablespoons fine dry white bread crumbs with crusts removed
1/2 teaspoon salt
Generous pinch of freshly ground black pepper
3 tablespoons butter
1 clove garlic, peeled and minced
1 large shallot, peeled and minced
1 tablespoon all-purpose flour
3/4 cup light cream or half and half
1/2 cup Chicken Stock
1/8 to 1/4 teaspoon dried rosemary, to taste
2 teaspoons or more fresh lemon juice, to taste
Garnishes:
Minced fresh parsley, thin lemon wedges
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.)
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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