Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Veal tenderloin - trimmed Salt - to taste Freshly-ground white pepper - to taste Clarified butter - as needed

  2. 1 Onion - sliced

  3. 1 Leek - sliced

  4. 1 Garlic clove - crushed

  5. 1/4 cup 59ml Dry sherry

  6. 1/4 cup 59ml Scotch whisky

  7. 1 cup 237ml Red wine

  8. 1/4 teaspoon 1 1/3ml Worcestershire sauce

  9. 4 oz 113g Mushrooms

  10. 1/2 cup 118ml Whipping cream

  11. 2 oz 56g Prosciutto ham - thinly sliced

  12. 4 oz 113g Smoked tongue - thinly sliced

  13. 1 tablespoon 15ml Chopped parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat broiler. Season veal fillets with salt and pepper. Heat clarified butter in pan on high and brown fillets on all sides. Remove from heat and place in casserole, with juices from pan. Broil for 12 minutes, turning once. Cook onion and leek in pan used to cook tenderloins. Add some clarified butter and cook over medium heat until transparent. Add garlic, then sherry and flame. Pour on Scotch and flame again. Add red wine, Worcestershire sauce and mushrooms and bring to boil. Let sauce boil down to almost nothing and gradually stir in whipping cream. Pour on serving platter, top with veal, vegetables and sliced prosciutto and tongue. Garnish with parsley and serve immediately. This recipe yields 4 servings.


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