Delice De Veau
|Veal tenderloin||1 Pound, trimmed of all fat and membranes|
|Butter||1 Tablespoon, melted|
|Fine dry white bread crumbs||2 Tablespoon|
|Freshly ground black pepper||1 Pinch (Generous)|
|Garlic||1 Clove (5 gm), peeled and minced|
|Shallot||1 Large, peeled and minced|
|All purpose flour||1 Tablespoon|
|Light cream/Half and half||3⁄4 Cup (12 tbs)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Dried rosemary||1⁄4 Teaspoon|
|Fresh lemon juice||2 Teaspoon (Add More, If Needed)|
|Minced fresh parsley||1 Teaspoon (For Garnish)|
|Lemon wedges||4 (Thin, For Garnish)|
Preheat the oven to 350 degrees.
Brush the tenderloin with 1 tablespoon melted butter.
Pat all over with a mixture of the bread crumbs, salt, and pepper.
Melt 2 tablespoons butter in a small heavy frying pan over medium heat.
Saute the tenderloin about 5 minutes, turning frequently, until bread crumbs are crisp and brown.
Take tenderloin out of the frying pan and place on a small ovenproof platter or in a baking dish.
Scrape browned crumbs and butter left in the pan onto the top of the tenderloin fillet.
Cover the fillet and bake 40 to 50 minutes, until cooked through.
While the tenderloin is baking, place the frying pan back on the heat and proceed with the lemon sauce.
Add the remaining 1 tablespoon butter to the pan and saute the garlic and shallots, stirring, until tender, about 1 or 2 minutes.
Sprinkle in the flour, cook, and stir the roux 2 or 3 minutes.
Whisk in the light cream and the chicken stock.
Bring sauce to a boil, reduce heat, and simmer 10 minutes, stirring occasionally.
Add the rosemary and lemon juice.
Season with additional salt and pepper, if desired, then simmer 5 to 10 minutes longer. (Sauce may be made ahead and refrigerated if desired.)