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Herb Crusted Veal Tenderloin and Celery Root and Pear Sformato with Cherry Sauce Recipe

Herb Crusted Veal Tenderloin and Celery Root and Pear Sformato with Cherry Sauce Recipe

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Herb Crusted Veal Tenderloin and Celery Root and Pear Sformato with Cherry Sauce

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Ingredients:

Serving

butter
1/2 cup fresh bread crumbs ( made from day old white sandwich loaf, discarding the crust)
1 lb celery root, peeled, diced into 1/4-inch pieces
salt
2 cloves garlic, minced
1 sprig thyme
2 tbsp extra-virgin olive oil
freshly ground black pepper
1/2 maui onion, minced
2 large eggs
1 forell pear, peeled, cored and cut into 1/4-inch pieces
2 tbsp finely chopped italian parsley leaves
1 cup mashed potatoes
four 3/4-inch cubes fontina
1 medium shallot, finely minced
3/4 cup fresh cherries, pitted and quartered
2 tbsp molasses
1/2 cup port wine
3 cups veal stock
2 tbsp unsalted butter
2 (3/4 lb) veal tenderloin
1 tbsp dijon mustard
mixed herbs ( sage , rosemary and thyme) finely chopped

Directions:

Preheat oven to 375 degrees F.
To make Sformato:
Brush 4 (3-inch) ramekins with butter and coat with fresh bread crumbs, tapping out and reserving excess. In a large pot of boiling water, blanch celery root with pinch of salt, garlic and thyme for 5 minutes. Remove from water using slotted spoon.
In a large skillet, on medium-high heat, heat 1 tablespoon of olive oil. Add the minced onions and celery root, season with salt and pepper and cook, stirring, until onions are golden. Remove from heat. In a medium bowl, beat eggs and whisk in the pear, chopped parsley, mashed potatoes, celery root mixture and salt and pepper. Fill ramekin half way with celery root mixture. Place 1 fontina cube in the middle, then finish filling ramekin with celery root mixture and cover with reserved bread crumbs. Bake in the oven for 15 minutes.
To make the cherry sauce: In a medium skillet, heat remaining olive oil on low heat. Add shallots and cook until golden. Add 1/2 cup of the cherries, molasses, port wine, and veal stock. Reduce the sauce to 1 cup. Strain sauce through a chinois or fine meshed sieve into a clean bowl and whisk in the butter to finish. Season, to taste. Add remaining cherries to sauce. Set aside and keep warm.
To make the Veal. Brush veal with Dijon mustard. Season with salt and pepper and roll in mixed herbs. In a large skillet, heated on medium-high, add olive oil and sear the veal on all sides. Finish to cool in the preheated oven until medium rare, about 5 to 10 minutes. Remove meat from skillet and allow to rest. Slice veal right before serving
On a large serving platter, arrange celery root sformato on bottom of platter, place sliced veal on top and drizzle with cherries and sauce.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	477.5 Kcal (1999 kJ)
Calories from fat	155.34 Kcal
		% Daily Value*
Total Fat	17.26g	27%
Cholesterol	108.27mg	36%
Sodium	748.05mg	31%
Potassium	561.45mg	12%
Total Carbs	60.38g	20%
Sugars	29.21g	117%
Dietary Fiber	6.32g	25%
Protein	11.05g	22%
Vitamin C	10.8mg	18%
Vitamin A	0.1mg	2%
Iron	2.8mg	16%
Calcium	123.3mg	12%

Amount Per 100 g
Calories	91.4 Kcal (383 kJ)
Calories from fat	29.73 Kcal
		% Daily Value*
Total Fat	3.3g	27%
Cholesterol	20.72mg	36%
Sodium	143.18mg	31%
Potassium	107.46mg	12%
Total Carbs	11.56g	20%
Sugars	5.59g	117%
Dietary Fiber	1.21g	25%
Protein	2.11g	22%
Vitamin C	2.1mg	18%
Iron	0.5mg	16%
Calcium	23.6mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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