VEAL TENDERLOIN

With Roasted Spud Potatoes,Fresh Salad And Paper Sauce


Ingreidients :

200g prime veal tenderloin
3 spud potatoes, cut in half
1 cup salad of your choice
1 tbsp dressing of your choice
1 pinch salt
1 pinch pepper
1 pinch paprika
1/4 tsp thyme
1/2 tsp lemon pepper seasoning
1 1/2 tbsp olive oil
1 tsp dijon mustard


Sauce :

1 tsp freshly ground black pepper
1 tsp butter
1/2 tbsp flour
1/4 tsp salt
3 tbsp beef stock water
1 tsp cream


Method :

1. Preheat oven to 250 C.

2. Wash and prepare fresh salad of your choice with dresing of your choice.

3. Wash and peel spuds.Cut in half and season with 1 pinch salt, 1 pinch pepper, 1 pinch thzyme and 1 tbsp olive oil.
Put in oven proof dish and bake for 20 - 30 mins until golden brown.

4. Season veal tenderloin on both sides with 1/2 tsp lemon pepper seaseoning, 1 pinch paprika, and 1 tsp dijon mustard.

5. Heat 1/2 tbsp olive oil in frying pan.
Cook seasoned tenderloin 1 minut each side for rare OR 1 1/2 minutes, for medium rare OR 2 1/2 minutes for well done.
Remove tenderloin from pan and reserve dripping for sauce.


Method Sauce :

1. To the pan, add 1 tsp butter and 1/2 tsp butter and 1/2 tbsp fluor.
Use a whisk or fork to stir until a little brown.

2. Add 1/4 tsp salt, 1 tsp pepper, 3 tbsp beef stock water.
Cook to boil,turn off heat.

3. Add 1 tsp cream and serve.

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