Tenderloin of Veal with Persimmon Salad
Makes 2-4 Servings
 |
WINE PAIRING | |
|---|---|---|
| Brunello | ||
Here we’ve paired roast veal tenderloin with a fruity, nutty, citrusy persimmon salad. The fish sauce is a secret ingredient that you won’t notice, but ups the umami of the salad.
INGREDIENTS
- 4-6oz per person – Veal Tenderloin or Butt Tenderloin
- Pomegranate Molasses
- Persimmon Salad:
- 2 tbsp Fresh Flat Leaf Parsley Leaves
- Arils (seeds) from ½ Pomegranate
- ¼ cup Pine Nuts, toasted
- 1 tsp finely sliced Orange Zest
- 2 Fuyu Persimmons, peeled & medium diced
- 1 tbsp Orange Juice
- 1 tsp Fish Sauce
- 1 tbsp Extra Virgin Olive Oil
- 1 pinch Flake Sea Salt
- ½ tsp Aji Amarillo Powder
DIRECTIONS
1
Preheat your oven to 350°F.
2
Remove the side muscle from the tenderloin. Truss the tenderloin (watch this video for the technique) to compact and round the meat.
3
Sear the tenderloin on all sides in a hot oiled skillet until it develops a nice brown crust.
4
Move the skillet to the oven and roast until the tenderloin reaches an internal temperature of 120°F.
5
When the tenderloin has cooked, remove it from the oven and the pan. Let it rest on a plate, loosely covered with foil) for 10 minutes before slicing.
6
Combine all the salad ingredients in a large bowl.
7
Cut the twine from the tenderloin & thinly slice it.
8
Serve the tenderloin pieces over a swoosh of pomegranate molasses, topped with the persimmon salad.