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Veal tenderloin or fillet is one of the most expensive parts of the veal carcass. It is from it that the meat steaks filet mignon and chateaubriand are prepared. Cooking veal tenderloin is akin to art. This meat is very easy to spoil. The tenderloin pulp has a delicate structure, but its aroma is best revealed in combination with homemade mushroom sauce, prepared with the addition of a small amount of dry wine and cream.

Step 1

Prepare the meat. Place the tenderloin in a vacuum bag, then in a steamer. Cook at 60 degrees for 90 minutes. Next, heat a frying pan with vegetable oil, add a sprig of rosemary, transfer the almost cooked veal to the frying pan and fry the piece on all sides until golden brown.

Step 2

Make the sauce. Place the onion in a frying pan and fry until golden brown, add the mushrooms, garlic, wine and broth. Reduce the heat to medium and leave the sauce to simmer for 15 minutes. Then add the cream, thyme, salt, pepper and butter. Stir and cook for 4-5 minutes.