Veal Tenderloins With Asparagus and Lime |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From an old Elle magazine recipe card. Ingredients:
1 lb fresh asparagus, small |
6 veal cutlets, sliced from the tenderloin, 1/2-inch thick |
1 teaspoon saffron thread |
2 tablespoons all-purpose flour |
salt |
pepper |
2 tablespoons oil |
1 2/3 cups dry white wine |
1 lime, juice and zest of |
4 tablespoons heavy cream, and use creme fraiche |
12 green peppercorns |
Directions:
1. Wash and peel the asparagus.
2. Place in salted boiling water and cook 5-8 minutes, until just tender.
3. Remove the asparagus from heat and drain in colander, keep warm.
4. Dust veal slices on both sides with 1/2 teaspoons of the saffron, flour and salt and pepper to taste.
5. Heat the oil in the skillet.
6. Add veal slices and brown evenly on both sides; about 5 minutes cooking time in all.
7. Remove slices to serving platter; keep warm.
8. Deglaze skillet with the wine.
9. Add the zest and juice of lime along with the remaining saffron.
10. Bring to a boil and reduce until liquid is somewhat syrupy.
11. Stir in the cream. Bring to a second boil; add the peppercorns.
12. Arrange the veal slices on a serving platter and surround with the asparagus and top with the sauce.
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