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Veal tenderloin with nut puree

Veal tenderloin with nut puree

Ingredients

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

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.