Veal Tenderloin - | WBTV Charlotte

Veal Tenderloin

Presented by Chef Will Bayrd, Vivace

Veal Tenderloin with Crispy Risotto Cake, Red Pepper Romesco and Citrus Pancetta Agrodolce 

Three 2 ounce medallions of veal tenderloin

1 cup carnoroli risotto rice

1 quart chicken stock

2 cippolini onions

2 ounce diced coppa or other cured meat

4 ounce mascarpone cheese

2 ounce grated parmesean cheese

Salt and Pepper to taste

2 red peppers roasted

4 ounce Marcona almonds

Olive Oil as needed

½  ounce sherry vinegar

½  ounce lemon juice

Salt and Pepper to taste

1 grapefruit

2 lemon

1 orange

½ cup sugar

1 cup water

2 ounce diced pancetta

Risotto cakes

In a medium saucepan on medium heat saute diced cippolini onions until translucent and the coppa until the fat has rendered. Stir in and saute rice for 30 seconds. Add in heated stock 1C at a time, nearly constantly stirring. Cook to al dente, then stir in the mascarpone and parmesan. Season with salt and pepper, taste the risotto to make sure it is seasoned properly. Once thick and creamy, spread out 1in thick in a Tupperware container and let cool. Once cooled, cut into desired shapes(squares, circles etc) and crisp them up in a medium heat saute pan with oil and butter.

Red Pepper Romesco

Roast red peppers by blistering them in a 350 degree over then peeling the skin off and taking the seed core out when they cool. Add the roasted peppers plus the Marcona almonds to a vitaprep or other kitchen blender. Begin blending, adding olive oil to help smooth it out. Once a nice thick and spreadable consistency has been achieved, add the vinegar and lemon and season with salt and pepper. The taste should be balanced between the fatty nuts and the acid from the vinegar/lemon.

Citrus Pancetta Agrodolce

Using a bar v-tool, remove the peel from the citrus fruit. It should come off in long strips. Render the pancetta in a small saucepot. Add the citrus, sugar and water. Cook low and slow… let the liquid slowly bubble until it becomes very thick, like a marmalade.

For the veal

Season the raw tenderloin with salt and pepper. Sear the veal in a hot saute pan with oil. Once maillard browning is achieved, flip over to sear the other side.

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