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The Sauce Guys' Simple Roast Veal Tenderloin
Description
Juicy roasted veal tenderloin napped in our silky Red Wine Sauce--simple and delicious! The Sauce Guys rave about how good the leftovers are, so you might want to double the recipe.Ingredients
Serves
4
- 1 veal tenderloin (usually about 1 1/4 pounds)
- Olive oil
- Kosher salt
- Cracked black peppercorns
- 1 tablespoon unsalted butter
- 2 teaspoons finely chopped fresh rosemary
- 1 container (11 ounces) More Than Gourmet Red Wine Sauce
Methods/steps
- Preheat the oven to 425 degrees. Trim the silverskin from the tenderloin, rub it with olive oil, and season it liberally with kosher salt and cracked pepper.
- Place the tenderloin in a shallow roasting pan and roast it for 15-20 minutes. Check the internal temperature by inserting an instant-read thermometer halfway into the thickest part of the meat. For rare veal, remove the tenderloin from the oven at 120 degrees, for medium rare remove it at 125 degrees. If the veal is not yet at the temperature you want, return it to the oven, and check the temperature again every 5-7 minutes.
- When the veal is done, transfer it to a cutting board, cover it loosely with aluminum foil, and let it rest for 5-10 minutes.
- While the veal is roasting, make the sauce: Melt the butter in a medium saucepan over medium heat. Add the rosemary and cook for 1-2 minutes. Stir in the Red Wine Sauce, bring to a simmer, and cook for about 5 minutes. Season the sauce to taste with salt and pepper and keep it warm over very low heat.
- To serve, carve the veal into slices and ladle the sauce over them.
Additional Tips
To make a great simple meal, serve the veal with basmati rice cooked in our Mushroom Essence--with some sautéed mushrooms tossed in--and roasted Brussels sprouts.
Wine Pairing: red Bordeaux or Cabernet Sauvignon.