Veal Tenderloin with Quince Puree and Lingonberry Sauce
Main Dishes | Dagestan cuisine
⏳ Time
50 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
Veal tenderloin with quince puree and lingonberry sauce
Ingredients
- Veal Tenderloin - 14.1 oz
- Quince - 1 piece
- Lingonberry - 7.1 oz
- Sugar - 2.8 oz
- Peanut Sprouts - 3.5 oz
- Wheat Flour - 2.1 oz
- Butter - 6.3 oz
- Vegetable Oil - 2 fl oz
- Rosemary - 2 sprigs
- Garlic - 2 cloves
- Freshly squeezed orange juice - 0 fl oz
- Olive Oil - 0 fl oz
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Pierce the quince all over with a fork and place it in an oven preheated to 356°F for 30 minutes.
Step 2
Sprinkle 30 grams of sugar over the lingonberries and let them sit for 20-25 minutes to release their juices.
Step 3
Mix 60 grams of butter, 50 grams of sugar, flour, and peanuts by hand. Spread the mixture in a thin layer on a baking sheet and bake in the oven for 10 minutes.
Step 4
Peel the quince, remove the seeds, and blend it with 40 grams of butter and 20 ml of vegetable oil until smooth.
Step 5
Trim the fillet of any membranes and remove the thin end. Drizzle the fillet with vegetable oil, season with salt and pepper, and tie it with kitchen twine along with a sprig of rosemary.
Step 6
In a skillet, heat olive oil, add a couple of whole garlic cloves, and sear the tenderloin on all sides. Towards the end, add a piece of butter, and when it melts, baste the meat with it. Then transfer the meat to the oven for 5–8 minutes, depending on your desired level of doneness.
Step 7
Transfer the quince puree to a saucepan, add the carrot juice, and warm it over low heat, stirring constantly, for 2 minutes.
Step 8
Warm the lingonberries with sugar, adding 40 grams of butter.
Step 9
Crush the golden peanut crumble with a mallet or simply chop it with a knife.
Step 10
Remove the cooked tenderloin from the string and rosemary, and cut it into two pieces. On a plate, artistically drizzle some lingonberry sauce, place the quince puree beside it, add the tenderloin, and sprinkle with peanut crumble.
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