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The Sauce Guys' Simple Roast Veal Tenderloin

Juicy roasted veal tenderloin napped in a 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
For the red  wine sauce:
  • 1 large shallot, minced
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 cup dry red wine (preferably one with soft tannins like a Pinot Noir or a Merlot)
  • 3 ounces Demi-Glace de Veau Gold® (or Demi-Glace Gold®)
  • 1 cup water
  • Salt and ground black pepper
  • 1 tablespoon unsalted butter

  • 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

Methods/steps

  1. First make the sauce: Combine the shallot, thyme sprigs, bay leaf and red wine in a medium saucepan.  Bring to a boil over medium-high heat and cook until the wine is reduced by half, to about 1/4 cup.
  2. Reduce the heat to medium-low and add the Demi-Glace de Veau Gold® and the water, whisking until the Demi-Glace de Veau Gold® dissolves completely.  Bring the sauce to a simmer, and cook for 15 minutes, reducing the heat as needed to keep it just at a simmer.
  3. Season to taste with salt and pepper and whisk in the butter.  Strain the sauce through a sieve and reheat gently before serving.
  4. To roast the veal: 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.
  5. 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.
  6. 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.
  7. 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.

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Classic French Stocks and Sauces