Tenderloin with Fall Vegetables and Lemon Blanquette

Tenderloin with Fall Vegetables and Lemon Blanquette

2# Veal Tenderloin

1 qt. Chicken Stock
1 pint Heavy Cream
Juice of 4 Lemons
Handful of Thyme

1# Fall Vegetables
May Include Diced Butternut Squash, Chanterelle Mushrooms, Baby Turnips, French Green Beans, Peas, Etc.

2# Potatoes
1 Cup Milk
1/4 # Butter

For the Sauce: Bring chicken stock to a boil and reduce by half. Add thyme and cream and reduce by half again. Add lemon juice and reserve.

For the Vegetables: Cook vegetables separately the way you typically would. Example: Blanch the squash or green beans in salted water until al dente, and sauté mushrooms in a little butter and salt.

For the Mashed Potatoes: Blanch peeled potatoes in water until done. Drain and run potatoes through a food mill or ricer. Mix in hot butter, milk, and salt to taste.

For the Veal: Season all sides of veal with salt and pepper. Sear in hot oil on all sides. When veal is on last side, add a knob of butter to pan. Place pan in 350 degree oven for about 8 minutes or until veal feels medium rare to medium. Bring out and let rest for 5 minutes.

Plating: Reheat all vegetables in cream sauce. Place mashed potatoes in center of plate. Spoon vegetables and sauce around potatoes. Cut veal into medallions and place on potatoes.