Veal Tenderloin Crusted with Fresh Herbs and Black Pepper
If you are a fan of steak au poivre, you’ll be an instant convert to Michael Uddo’s veal dish, which is coated with a mixture of minced herbs, coarsely ground black pepper, and Dijon mustard. Uddo serves his veal tenderloin with Smoked Tomato - Shiitake Mushroom Risotto. The risotto could almost be a meal in itself!
- Fresh Dill - 2 tablespoons, minced
- Fresh Parsley - 2 tablespoons, minced
- Fresh Rosemary - 2 tablespoons, minced
- Chives - 1-1/2 tablespoons, minced
- Coarsely ground black pepper - 1/4 cup
- Dijon mustard - 1/4 cup
- Dry white wine - 2 tablespoons
- Salt to taste
- Veal Tenderloins - one, 12-ounce, trimmed
- Olive Oil - 2 tablespoons
- Port wine demi-glace - (recipe follows)
- Smoked Tomato-Shiitake Mushroom Risotto - (recipe follows)
- Port Wine Demi-Glace (Makes 2 quarts)
- Veal or Duck Bones - 5 pounds
- White Onions - 1 large, quartered
- Water - 5 gallons
- Port Wine - 1-1/2 bottle
- Fresh rosemary sprigs - 5
- Sugar - 1/4 cup
- Smoked Tomato and Shiitake Mushroom Risotto
- Ripe Tomatoes - 2 medium
- Olive Oil - 1 tablespoon
- Olive Oil - 3 tablespoons
- Onion - 1 cup, minced
- Shallots - 2 tablespoons, minced
- Arborio rice - 2 cups
- Dry white wine - 1/2 cup
- Hot Chicken Stock - 6-1/2 cups (see Basics)
- Salt - 1/2 tablespoon
- Unsalted Butter - 1/3 cup
- Shiitake Mushrooms - 8, thinly sliced
- Fresh Chives - 3 tablespoons, minced
- Fresh Parsley - 3 tablespoons, minced
- Salt and freshly ground black pepper to taste
To make the herb crust: In a small bowl, combine all the herbs and the pepper. In a separate cup, stir the mustard and wine together until well blended. Set aside.
To make the veal: Preheat a charcoal or gas grill to high. Wipe the cooking grill with oil Lightly salt the tenderloin. Sear the tenderloin for 2 - 3 minutes on all sides (total cooking time: about 12 minutes). Preheat the oven to 450 F. Remove from the grill and spread the mustard mixture over the veal. Roll it in the herb mixture, pressing the herbs onto the veal. Place in an ovenproof pan and bake for 8 - 10 minutes, until done through. Do not brown the veal over the open fire once the herbs have been added.
To serve: Remove the veal tenderloin from the oven and slice. Place on four serving plates, drizzle with port wine demi-glace, and serve with Smoked Tomato Risotto.
Port Wine Demi-Glace
Preheat the oven to 400 F. Place the bones and onion in the pan and roast for 45 minutes, until browned. Put the bones, and onion in a large pot. Add 1 cup of water to the roasting pan and scrape up the browned bits; add to the pot. Pour the remaining water into the pot. Simmer over low heat for 10 hours. Strain through a fine-meshed sieve. Let sit for 1 hour; skim off the fat with a large spoon. Cook over medium heat again for 1 hour.
At this point you have made a veal stock. If you already have veal stock on hand, you could start two gallons of it at this point, and omit the initial preparation above. Add the wine, rosemary, and sugar and cook 1 hour. Strain through a fine-meshed sieve lined with cheesecloth. Cook again to reduce to a light syrupy consistency, about 45 minutes. Freeze any left-over demi-glace for later use.
Smoked Tomato and Shiitake Mushroom Risotto
To smoke the tomatoes: Light a charcoal grill and let the coals burn down until they create a medium hot fire. Move the fire to one side of the grate and place a small pan of wood chips over the fire. Brush the tomatoes with the olive oil. Place on a grill and close the top. Open the bottom holes of the grill, and nearly close the top holes. Smoke 15 to 20 minutes, until the tomatoes are soft and slightly charred. Remove and let cool slightly; pull off the skin.
To prepare the risotto: In a medium saucepan, heat the olive oil and sauté the onion and shallots until translucent and golden, 4 to 5 minutes. Add the rice to the shallots and stir to coat with oil. Cook the rice to toast it slightly, 5 to 6 minutes, stirring occasionally. Add the wine, stir well, and then add 1/2 cup of hot chicken stock and 1/2 tablespoon salt. Cook, stirring constantly, until the liquid is absorbed. Continue to add hot stock in small batches, just enough to moisten the rice, and cook until each successive batch of the hot stock has been absorbed.
In a medium sauté pan over medium heat, melt the butter. Roughly chop the smoked tomatoes. Add the tomatoes and mushrooms and cook for 2 minutes. Add the tomatoes and mushrooms to the cooked rice. Cook, stirring continuously, for 3 minutes. Add the chives and parsley and season with salt and pepper.