Roasted Veal Tenderloin with Oyster Mushroom Cream Sauce

Foundations Referenced

• → Cream Sauce (Suprême)
• → Chicken Stock

Ingredients

• 1.5 lb veal tenderloin, trimmed and tied
• Salt, pepper
• 2 tbsp olive oil
• 2 tbsp butter
• 8 oz oyster mushrooms, torn into pieces
• 1 shallot, minced
• 1/4 cup dry white wine
• 1 cup cream sauce / suprême (→ foundation)
• 1 tbsp fresh tarragon, chopped
• Squeeze of lemon

Method

1. Sear: Preheat oven to 375°F. Season veal. Heat oil in oven-safe skillet over high heat. Sear all sides until golden, ~6 min total.

2. Roast: Transfer skillet to oven. Roast 15–18 min until 135°F internal (medium). Rest 10 min.

3. Mushroom sauce: In the same pan on stovetop, add butter. Sauté mushrooms 5 min until golden. Add shallot, cook 1 min. Deglaze with wine, reduce by half. Add cream sauce, simmer 3 min. Finish with tarragon and lemon. Season.

4. Plate: Slice veal into 1/2" medallions. Pool sauce on plate, arrange veal on top.

What You're Learning

• Tying a roast for even cooking
• Building a composed sauce by combining a foundation (suprême) with fresh pan elements
• Veal's delicate flavor pairs with cream-based sauces rather than bold red wine reductions
• Plating: sauce as a base, protein on top