Extravagant veal tenderloin with trimmings

This recipe for veal tenderloin with trimmings is one of the most beautiful dinner dishes in my book, which is why I call it extravagant veal tenderloin. The combination of colors from the roast veal, red currants and thyme make it a feast not only for both your eyes and your palate, yet, it is not a very complicated dish. I usually make the pickled onions the day before or in the morning, and the meat can be done in less than 30 minuttes.

The first time Karen-Anne and I made this was for New Year’s eve, and it really is a festive dish. It looks quite decadent and opulent, but since it’s so easy to make, it still gives you time to join the festivities. So we thought it would fit perfectly with our Roaring ’20s Gatsby themed New Year’s dinner. We recommend serving it with our port wine sauce, maybe our creamy potatoes or pommes Anna, which can both be prepared in advance, and a green salad with peas and maybe roast fennel. Server with a full-bodied but elegant Spanish Ribera del Duero or Italian Ripasso. Happy New Year!

Extravagant veal tenderloin served with pickled onions, red currants and thyme (serves 6)

Ingredients

4 lbs (about 1.8 kg) veal tenderloin, trimmed

3 tbsp butter

Salt and pepper

5 oz (150 g) fresh red currants (alternatively fresh black berries, thinly sliced)

Pickled onions – see recipe here

1 small handful fresh thyme

Optional: small homemade bread croutons

Directions

1. One day or a couple of hours before: prepare the pickled onions and store in the refrigerator.

2. On the day of serving: Start by preheating the oven to 375 F (180 C). Season the veal tenderloin well with salt and pepper. Then melt the butter in a pan at high heat. As soon as the butter starts sizzling, brown the veal tenderloin on all sides for about 5-10 min. Transfer the terderloin to an ovenproof pan and put in the oven for 15-20 minuttes. Monitor the temperature of the tenderloin with a thermometer and as soon as it reaches 32 F (50 C) in the middle, take out of the oven and let it rest for about 10 minuttes.

2. Rinse the red currants and thyme well. Optional: Prepare a bit of homemade breadcrumbs by frying bits of bread in oil and season with salt.

3. Cut the veal tenderloin into thin slices and arrange on a platter. Garnish with the red currants, pickled onions, thyme and perhaps bread croutons. Finish with a bit of freshly churned black pepper and serve immediately.

Enjoy!