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Veal in a frying pan

Author
Cookinero 23 Feb 2025
6780
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.

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