Veal Tenderloin With Tarragon Cream Recipes

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VEAL CUTLETS WITH TARRAGON CREAM SAUCE



Veal Cutlets with Tarragon Cream Sauce image

This quick, easy dinner-party dish is delicious served with buttered tagliatelle pasta and lightly steamed green vegetables.

Provided by Julie Rossotti

Categories     Veal Recipes

Number Of Ingredients 9

4 veal cutlets
1 tablespoon flour
2 tablespoons sunflower oil
1 shallot, chopped
2 cups oyster mushrooms, sliced
2 tablespoons Marsala or medium dry sherry
1 cup crème fraîche
2 tablespoons fresh tarragon, chopped
salt and pepper

Steps:

  • Season the flour with salt & pepper and use to dust the veal cutlets, then set aside.
  • Heat the oil in a large frying pan and cook the shallot and mushrooms for 5 minutes. Add the cutlets and cook over high heat for about 1½ minutes on each side. Pour the Marsala or sherry and cook until reduced by half.
  • Use a spatula to remove the veal cutlets from the pan. Stir the crème fraîche, tarragon and seasoning into the juices remaining in the pan and simmer gently for 3-5 minutes or until the sauce is thick and creamy. If the sauce seems to be too thick, add 2 tbl water.
  • Return the cutlets to the pan and heat through for 1 minute before serving.

VEAL IN TARRAGON MUSHROOM SAUCE



Veal in Tarragon Mushroom Sauce image

Provided by Barbara Kafka

Categories     dinner, easy, quick, main course

Time 25m

Yield 2 servings

Number Of Ingredients 12

1 ounce dried porcini mushrooms
1 small shallot, peeled and thinly sliced across
2/3 cup chicken broth
2 tablespoons vermouth
2 teaspoons cornstarch
2 teaspoons water
10 1/2 ounces boneless loin of veal, cut in 2 1 1/4-inch-thick medallions
1/2 cup frozen baby peas, defrosted in a sieve under warm running water
1 tablespoon fresh tarragon leaves
4 ounces medium egg noodles
1 tablespoon unsalted butter
Salt and freshly ground black pepper to taste

Steps:

  • Place mushrooms, shallot and broth in a 2 1/2-quart souffle dish with a tightly fitting lid. Cook, covered, at 100 percent power in a high-power oven for 5 minutes. Remove from oven and uncover. Stir in vermouth. Stir cornstarch and water together in a small dish. Stir into mushroom mixture. Let stand until cool. Dish can be prepared several hours ahead up to this point. Do not refrigerate.
  • Nestle the veal into the sauce, with each medallion against the edge of the dish. Sprinkle the peas around the veal. Scatter the tarragon over all. Cook, covered, at 50 percent power for 12 minutes 30 seconds. Meanwhile, cook noodles. Drain and return them to the pan. Toss with butter and keep warm. Remove veal from oven and uncover. Season with salt and pepper. Serve over noodles.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 12 grams, Carbohydrate 66 grams, Fat 25 grams, Fiber 7 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 918 milligrams, Sugar 6 grams, TransFat 1 gram

VEAL TENDRONS IN CREAM AND TARRAGON SAUCE



Veal Tendrons in Cream and Tarragon Sauce image

Provided by Jacques Pepin

Categories     dinner, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 veal breast (3 1/2 to 4 pounds), cut into ribs, with each rib cut in half crosswise. (There should be about 8 pieces.)
2 onions (about 8 ounces), peeled and coarsely chopped
1 tablespoon flour
1 1/4 cups water
4 cloves garlic, peeled, crushed and coarsely chopped (about 1 tablespoon)
2 bay leaves and 5 to 6 sprigs of thyme tied together to make an herb bouquet or, if fresh thyme is not available, 1/2 teaspoon dry thyme
1 teaspoon salt
1/2 cup heavy cream
1 tablespoon chopped fresh tarragon, or 1/2 teaspoon dried
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat the oil and butter in a sturdy black-enamel or cast-iron pan and, when hot, add half the veal ribs in one layer. Cook over high heat for about 10 minutes, turning to brown on all sides. Remove the browned ribs to a plate. Repeat with the remaining ribs, placing them on the plate after they are browned.
  • Remove all but 1 tablespoon of fat from the cooking pan and add the onion. Cook 3 to 4 minutes, stirring constantly. The onion should be wilted and mixed with the solidified meat juices loosened through stirring. Add the flour and mix well. Add the water and bring to a boil, stirring well.
  • Return the meat to the pan and add the garlic, herb bouquet and salt. Bring to a boil, cover, reduce the heat to very low and cook slowly for 1 hour. By then the meat should be tender and there should be 1 1/4 to 1 1/2 cups of lightly thickened sauce. Discard the herb bouquet and add the cream. Bring to a boil, stir in the tarragon and pepper and serve.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 7 grams, Sodium 316 milligrams, Sugar 2 grams, TransFat 0 grams

ROAST PORK LOIN WITH TARRAGON CREAM



Roast Pork Loin with Tarragon Cream image

Provided by Chuck Williams

Categories     Milk/Cream     Pork     Roast     Dinner     Winter     Tarragon     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 9

1 bone-in pork loin, 3-4 lb (1.5-2 kg)
3 large cloves garlic, slivered
Salt and ground pepper
4 tablespoons (2 oz/60 g) unsalted butter
3 tablespoons minced shallot
1/2 cup (4 fl oz/125 ml) chicken broth
2-3 tablespoons Dijon mustard
1 cup (8 fl oz/250 ml) heavy (double) cream
2-3 tablespoons chopped fresh tarragon

Steps:

  • Preheat the oven to 400°F (200°C).
  • With the tip of a sharp knife, cut slits 3/4 inch (2 cm) deep all over the pork loin. Insert the garlic slivers into the slits. Sprinkle the meat generously with salt and pepper and place in a roasting pan.
  • Roast until an instant-read thermometer inserted into the thickest part of the loin away from the bone registers 135°-140°F (57°-60°C) for medium, about 55 minutes. Transfer to a cutting board, tent with aluminum foil, and let rest while you make the sauce.
  • In a sauté pan over low heat, melt the butter. Add the shallot and sauté slowly until soft, about 5 minutes. Add the broth and let cook until almost totally evaporated, about 5 minutes. Whisk in 2 tablespoons of the mustard and the cream and simmer until the sauce is slightly thickened, about 5 minutes. Stir in 2 tablespoons of the tarragon and season with salt and pepper. Taste and adjust the seasoning with more mustard or tarragon. Remove from the heat and keep warm.
  • To serve, carve the pork roast into single chops with the bone and arrange on a warmed platter or individual plates. Spoon the sauce over the chops.
  • Enriching sauces
  • Enriching, or finishing, a sauce with cream adds a bit more fat, but it gives the sauce a luscious, velvety quality. Always use heavy (double) cream for this step. Its high fat content keeps it from curdling at high temperatures.

ROASTED LOIN OF VEAL WITH GARLIC, SHALLOTS, AND MUSTARD GRAVY



Roasted Loin of Veal with Garlic, Shallots, and Mustard Gravy image

Categories     Beef     Garlic     Mustard     Roast     Veal     Shallot     Gourmet

Yield Serves 6

Number Of Ingredients 8

a 2- to 2 1/2-pound boned veal loin (preferably naturally raised) trimmed and tied loosely at 1-inch intervals with kitchen string
1/3 cup Dijon-style mustard
thin slices of fatback for covering the veal (about 6 ounces)
1 head of garlic, separated into cloves and peeled
12 shallots, peeled
1/2 cup dry white wine
3 teaspoons finely chopped fresh tarragon plus tarragon sprigs for garnish
1/4 cup water

Steps:

  • Season the veal and salt and pepper, spread the mustard over the top and sides, and cover the veal with the fatback. Arrange the veal, the garlic, and the shallot in a roasting pan just large enough to hold them, add the wine, and roast the veal in the middle of a preheated 325°F. oven, basting every 15 minutes, for 1 hour. Discard the fatback and roast the veal for 15 to 20 minutes more, or until it registers 150°F. on a meat thermometer. Transfer the veal to a cutting board and let it stand, covered loosely with foil, for 15 minutes. Transfer the garlic and the shallots with a slotted spoon to a bowl, toss them with 2 teaspoons of the chopped tarragon, and keep them warm, covered with foil.
  • While the veal is standing, skim the fat from the pan juices, add the water, and deglaze the pan over high heat, scraping up the brown bits, until the mixture is reduced by half. Strain the mixture through a fine sieve into a bowl and season the gravy with salt and pepper. Cut the veal into 1/2-inch-thick slices, arrange the slices on a platter, and scatter the garlic and the shallots around them. Nap the veal with some of the gravy, sprinkle it with the remaining 1 teaspoon chopped tarragon, and garnish the platter with the tarragon strips. Serve the remaining gravy separately.

VEAL CHOPS WITH TARRAGON



Veal Chops with Tarragon image

Provided by Darren DiPietro

Categories     Beef     Herb     Sauté     Quick & Easy     Dinner     Veal     Pan-Fry     Tarragon     Bon Appétit     Pennsylvania     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 7

2 1/2-inch-thick veal loin chops (7 to 8 ounces each)
2 teaspoons dried tarragon
All purpose flour
2 tablespoons unsalted butter
1/2 cup dry white wine
1/2 cup canned chicken broth
2 tablespoons fresh lemon juice

Steps:

  • Season veal with salt, pepper and 1 teaspoon tarragon; dust lightly with flour. Melt butter in heavy medium skillet over medium-high heat. Add veal and cook until light brown and just cooked through, about 4 minutes per side. Transfer veal to plate. Add wine, broth, lemon juice and remaining 1 teaspoon tarragon to skillet. Boil until juices are syrupy, scraping up any brown bits, about 5 minutes. Return veal and any collected juices to skillet and cook until just heated through, about 1 minute.

VEAL SCALLOPS WITH WILD MUSHROOM, MUSTARD, AND TARRAGON SAUCE



Veal Scallops with Wild Mushroom, Mustard, and Tarragon Sauce image

Categories     Herb     Mushroom     Mustard     Sauté     Quick & Easy     Veal     Fall     Tarragon     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

1 1/4 pounds veal scallops, about 1/8 inch thick
4 tablespoons (1/2 stick) butter
1/4 cup chopped shallots
8 ounces assorted wild mushrooms (such as oyster and stemmed shiitake), sliced or quartered
2 tablespoons chopped fresh tarragon
1/2 cup dry white wine
1 cup heavy cream
2 tablespoons coarse-grained Dijon mustard

Steps:

  • Sprinkle veal on both sides with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook veal until golden, about 20 seconds per side. Transfer to plate. Melt 3 tablespoons butter in same skillet. Add shallots; sauté 30 seconds. Add mushrooms; sauté until brown, about 3 minutes. Stir in tarragon. Add wine; cook over high heat until almost all liquid evaporates, stirring to scrape up browned bits, about 2 minutes. Add cream; boil until reduced by 1/4, about 1 minute. Stir in mustard. Using tongs, return veal to pan; simmer until heated through. Divide veal and sauce among 6 plates and serve.

VEAL MEATBALLS WITH TARRAGON



Veal Meatballs With Tarragon image

Provided by Craig Claiborne and Pierre Franey

Categories     dinner, weekday, pastas, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 17

3/4 pound ground lean veal
1 tablespoon butter
1/2 cup finely chopped onion
1 teaspoon finely minced garlic
1/2 cup fine fresh bread crumbs
1 teaspoon dried tarragon
1/4 cup finely chopped parsley
1/8 teaspoon freshly grated nutmeg
1 egg, lightly beaten
1/4 cup freshly grated Parmesan cheese
2 tablespoons heavy cream
Salt to taste, if desired
Freshly ground pepper to taste
1/2 cup flour
2 to 4 tablespoons olive oil
5 cups tomato sauce, approximately (see recipe)
1 pound spaghetti, cooked to the desired degree of doneness

Steps:

  • Put the veal in a mixing bowl.
  • Heat the butter in a saucepan, and add the onion and garlic. Cook, stirring, until the mixture is wilted. Add this to the veal.
  • Add the bread crumbs, tarragon, parsley, nutmeg, egg, cheese, cream, salt and pepper to taste. Blend well.
  • Shape the mixture into 18 balls. Dredge the balls in flour and shake off excess.
  • Heat enough oil in a skillet to reach a depth of about oneeighth inch. Add the balls and cook, turning as they brown, until browned all over. Add the balls to the tomato sauce and cook about 30 minutes.
  • Serve with cooked spaghetti.

Nutrition Facts : @context http, Calories 599, UnsaturatedFat 10 grams, Carbohydrate 84 grams, Fat 16 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 5 grams, Sodium 1167 milligrams, Sugar 11 grams, TransFat 0 grams

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