Pan Seared Tenderloin of Veal

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Pan seared tenderloin of veal on artichoke risotto with fennel and natural jus. As seen in the Spring 2006 Issue of 'Homefront Magazine' Photography by Bruce Gibson / Homefront Magazine Spring 2006

Main	Spring / Summer


Yield: 4 Servings 4 - 4oz pieces of provimi veal tenderloin 3/4 cup Arborio rice 1/2 bulb fennel, sliced into 4 wedges 4 cups light veal or chicken stock 1 cup diced Jerusalem artichoke juice of 1 lemon 1 bunch chopped chervil 1 tbsp olive oil 1/2 cup diced white onion julienne of sliced prosciutto 1 cup diced Jerusalem artichoke 1 cup brown veal stock

Risotto: In a saucepan add 1 tbsp olive oil. Add onions and Arborio rice. Cook on medium heat for 2 minutes. Add stock half cup at a time until rice absorbes liquid. Continue to stir and add liquid until rice is slightly al dente (about 17 minutes). Finish rice by stirring in 1 tbsp lemon juice, chopped chervil, parmesan and diced Jerusalem artichoke. Veal: Sear veal in pan and roast in oven for 10 minutes, until the internal temperature is 135f or medium doneness. Natural Jus: Deglaze veal roasting pan with white wine. Add 1 cup veal stock and reduce by 2/3.

Place rice in center of plate or bowl. Garnish risotto with julienne of prosciutto, cooked until crispy in oven. Add cooked vegetables onto plate, arranging them in the risotto. Slice veal in half and present on top of risotto and vegetables. Pour jus on the plate surrounding the rice.