Veal tenderloin with nut puree
Ingredients
Servings 4- 300 g veal tenderloin
- 800 g mashed potatoes
- 140 g of hazelnuts
- 10 g truffle oil
- 180 g cream with 33% fat
- 60 g butter
- salt, freshly ground black pepper
- 50 g confit tomatoes for garnish
Cooking
Step 1
Preheat oven to 160˚C. Salt the tenderloin, pepper and fry in a grill pan until half cooked. Transfer the meat to the oven and cook for 5-7 minutes.
Step 2
Pour the cream into a saucepan, bring to a boil and reduce by 1/3.
Step 3
Fry hazelnuts in butter until golden brown and transfer to a blender bowl. Pour in 2 tbsp. l. cream and blend until smooth. Mix with mashed potatoes.
Step 4
Put the meat on plates, next to the mashed potatoes. Drizzle with cream sauce and garnish with confit tomatoes.