For the Veal Tenderloin:
- 3 lbs veal tenderloin, trimmed
- Salt and freshly ground black pepper
- Thinly sliced pancetta (enough to wrap around the tenderloin)
- Olive oil
For the Herb Holiday Mash:
- 4 large russet potatoes, peeled & diced
- 1/4 cup heavy cream
- 4 tbsp butter
- 1/4 cup of flat leaf parsley
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme, finely chopped
- Salt and freshly ground black pepper
For the Maple Carrots:
- 2 tbsp butter
- 1 lb carrots, peeled and cut into batons
- 2 tbsp maple syrup
- Pinch of salt
For the Cranberry Cabernet Demi:
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- Olive oil
- 1 cup cabernet wine
- 1/2 cup dried cranberries
- 1 cup veal or beef stock
- Salt and freshly ground black pepper
Instructions:
For the Veal: Preheat the oven to 400°F (205°C). Season the veal with salt and pepper. Lay slices of pancetta on plastic wrap, overlapping slightly. Place the tenderloin on top and roll to wrap the veal in the pancetta easily. Lay some rosemary along the top and tie with butcher string along the tenderloin in six places to support the pancetta. In an oven-proof skillet, heat some olive oil and brown the wrapped tenderloin on all sides. Transfer to the oven and roast for 20-25 minutes for medium-rare (pull at 125°F internal temperature) or adjust time based on your preference. Rest for 10 minutes before slicing.
For the Herb Holiday Mash: Boil the potatoes in salted water until tender. Drain and return to the pan. Add the heavy cream, butter, parsley, rosemary, and thyme. Mash until smooth. Season with salt and pepper to taste.
For the Maple Carrots: In a skillet, melt the butter. Add the carrots and sauté for a few minutes until they begin to soften. Add the maple syrup and a pinch of salt. Continue to cook until the carrots are tender and glazed.
For the Cranberry Cabernet Demi: In a saucepan, sauté the shallots and garlic in olive oil until translucent. Add the cabernet and cranberries. Reduce by half. Add the stock and let it simmer and reduce until it thickens slightly. Season with salt and pepper.
Serve: Place a generous scoop of the herb holiday mash on a plate. Lay a few maple-glazed carrots alongside. Slice the veal tenderloin and place on top of the mash. Drizzle the cranberry cabernet demi around the outside of the plates and garnish with a small spike of fresh rosemary.
Recipe courtesy of Chef Jason Waschkowski.
