Useful links
[email protected]
enEnglish
Cookinero
Expand menu
Sign inAccount

Veal in a frying pan

Author
Cookinero 23 Feb 2025
7720
Veal in a frying pan

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.

How to cook Veal in a frying pan

Step 1

Veal in a frying pan

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

Veal in a frying pan

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.

Veal in a frying pan - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute veal tenderloin with beef tenderloin, pork tenderloin, or even chicken breast for a different flavor. Adjust cooking times based on the thickness and type of meat used.
If you don't have a vacuum sealer or steamer, you can sous vide the meat using a zip-top bag and a large pot of water with a thermometer. Alternatively, skip the sous vide step and pan-sear the meat directly, cooking it to your desired doneness.
For a vegetarian version, replace the veal with portobello mushrooms or tofu. Use vegetable broth instead of meat broth and skip the cream or substitute it with coconut cream for a dairy-free option.
This dish pairs beautifully with mashed potatoes, roasted vegetables, or a simple green salad. A side of crusty bread is also great for soaking up the delicious sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the sauce thickens too much.
Yes, you can freeze the cooked veal and sauce separately for up to 2 months. Thaw in the refrigerator overnight and reheat gently on the stovetop, stirring the sauce well to maintain consistency.
To adjust portions, simply scale the ingredients proportionally. Keep an eye on cooking times, especially for the meat, as smaller or larger cuts may require less or more time to cook.
If you prefer not to use wine, substitute it with additional broth mixed with a teaspoon of vinegar or lemon juice for acidity. Apple juice or grape juice can also work for a sweeter twist.
To prevent curdling, ensure the sauce is not boiling when you add the cream. Stir continuously and keep the heat at medium-low. Using full-fat cream also reduces the risk of curdling.

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.

Trending

Fried pollock with broccoli
Collection of recipes, Hot dishes for new year, Walnut season, There are common allergens, Just,

Fried pollock with broccoli

Total Reviews:

Pollock is one of the most popular fish in dietary cuisine. Pollock fillet contains many useful elements, vitamins, phosphorus and is low in calories. Broccoli and pollock go well together. For maximum benefit and to preserve the beneficial propertie

Cookinero Cookinero
Apricot mousse cake
Apricots, Bakery, Pie, Summer recipes, Sand cake,

Apricot mousse cake

Total Reviews:

Do you want to amaze your loved ones and guests at home? Prepare a mousse cake with apricots according to our recipe! There will definitely not be indifferent: this dessert deserves epithets exclusively in superlatives. A thin layer of crumbly dough,

Cookinero Cookinero
Beef lagman
Beef, Lagman,

Beef lagman

Total Reviews:

Beef lagman is cooked less often than lamb, but still this option has a right to exist. It can be assumed that such a version arose simply from hopelessness - in the case when the first meat was more accessible than the second. By the way, this is us

Cookinero Cookinero
Pike cutlets
Pike, Fish cakes, Smoked bacon,

Pike cutlets

Total Reviews:

The specific smell of pike in this version of cutlets is beaten off by fried onions and ... lard!

Cookinero Cookinero
Adyghe cheese at home
Homemade cheese with kefir, Homemade cheese with milk, Collection of recipes, Homemade fermented milk products, Homemade cheese,

Adyghe cheese at home

Total Reviews:

Adyghe cheese is soft and tender. Moderately salty, aromatic and dense. You can cook many dishes of Caucasian cuisine with this cheese. You can also make this cheese at home, and do it without much difficulty.

Cookinero Cookinero
Azu in Tatar style
Azu with potatoes, Azu with pickles, Dinner with potatoes, Collection of recipes, Does not contain common allergens,

Azu in Tatar style

Total Reviews:

Azu is a Tatar dish that gained popularity in Soviet times. Traditionally, azu is made from lamb or beef, with onions, potatoes and pickles added. Everything is cut into strips and stewed in tomato sauce.

Cookinero Cookinero
Azerbaijani kutabs
Baking with sour cream, Sour cream flatbreads, Collection of recipes, Is it waiting, Flatbreads,

Azerbaijani kutabs

Total Reviews:

Kutaby (or gutaby) is a traditional Azerbaijani snack, a thin pie with a filling of ground beef or lamb with the addition of lamb fat. Onions, herbs, cheese, and sometimes even pumpkin are also used for the filling of kutaby. Kutaby are fried in a dr

Cookinero Cookinero
Pickled gooseberries
Pepper, Gooseberry, Carnation, Vinegar, Pickling,

Pickled gooseberries

Total Reviews:

Pickled gooseberries are added to homemade Provence cabbage, salads or served as a side dish to meat dishes.

Cookinero Cookinero
Categories Menu Recipes
Top