1pkg. Veal Tenderloins (Scallopini)
1-1/2 tsp ea. Fresh Chopped Herbs: Parsley, Rosemary, Thyme, Basil
1oz Olive oil
Pinches Salt and Pepper Sauce:
1 Garlic Clove minced
1 Small Shallot minced
2oz Plugra Butter
3oz Glace de Veau
Preparation: Season the veal with salt and pepper and rub with the olive oil and herb mixture. Pan sear the veal on a preheated skillet. Keep the temperature on the higher side as the veal will sear golden brown on all sides, about 5 to 8 minutes. Place the skillet with the tenderloin in a pre heated 375*F oven and roast for about 10-15 minutes or until done. Medium rare to medium is a great doneness for veal about 125*F internal temperature remove from the pan let the veal rest for a few minutes prior to slicing.
Sauce: Add the shallots and sauté for a minute the add the garlic carefully add the brandy and flambé. Add the veal glace and let reduce for a few minutes, add the butter at the end for additional richness and a little extra thickener to the sauce.
Serve the veal tenderloin sliced on the plate and top with the sauce and a little reserved herb mixture.