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Pan Seared Veal Tenderloin with Tellicherry-scented Veal Jus split with a Wild Garlic Oil

Cut:  | Servings: 2

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Ingredients:

300g Ontario Veal Tenderloin
Salt, to season
Oil, to sear
100g Veal Jus
15g Tellicherry Peppercorn
7g Wild Garlic Oil

 

Instructions:

  1. Temper veal and toast off peppercorns in a dry pan, then grind peppercorns in a spice grinder.
  2. Season then sear off veal tenderloin in a hot pan with oil and cook to desired doneness.
  3. Heat veal jus and season with the pepper and salt.
  4. Rest veal after cooking before slicing.
  5. Split veal jus with wild garlic oil.
  6. Slice veal and plate with jus.
  7. Enjoy!

Recipe courtesy of Chef Imrun V. Texeira

Pan Seared Ontario Veal Tenderloin with Tellicherry-scented Veal Jus split with a Wild Garlic Oil