Roast Tenderloin of Veal with Chanterelles, Pearl Onions and Red Wine Sauce

via Dick Lonergan

serves 8

Red Wine Sauce
750 ml. bottle of Cabernet Sauvignon (or other good dry red wine)
3 cups unsalted beef stock (or veal stock)
14 1/2 ounce can low salt chicken broth
3 large shallots, finely chopped

Veal with Chanterelles and Pearl Onions
2 pounds veal tenderloin (probably 2 tenderloins)
3 tablespoons olive oil
3 tablespoons diced shallots
16 ounces fresh chanterelles, cleaned and stem ends trimmed
16 ounces pearl onions, blanched
salt and pepper to taste

For the wine sauce, combine wine, stock, chicken broth and shallots in a large saucepan. Boil until liquid is reduced to a generous 1 cup, at least 45 minutes. Strain. (This can be made a day ahead and refrigerated.)

To blanch the onions, cut off the stem end. Place them, unpeeled, in boiling water for 3 minutes. Remove them to a bowl of ice water. When cooled, squeeze each onion out of its peel.

Preheat oven to 350 degrees. Season veal with salt and pepper. In a heavy saute pan, sear veal on all sides in 1 tablespoon of olive oil until golden brown. Place pan in oven and roast for about 20 (check after 15) minutes for medium rare (internal temperature of 120 degrees). Remove from oven and keep warm.

While tenderloin is roasting, heat remaining olive oil in a sauté pan. Add shallots and sauté until translucent over medium heat. Add chanterelles and sauté for 2 minutes. Add pearl onions and sauté for 3 more minutes. Season with salt and pepper. Reduce heat and keep warm.

To serve, divide mushroom and onion mixture among 8 plates. Slice veal and arrange on top. Drizzle with Red Wine Sauce.

We made this sauce for a leg of lamb, but it was so good that we have been serving it with the Veal Tenderloin, since there was a similar, but less intense, wine sauce originally with that recipe. The sauce keeps well in the refrigerator for at least a week. It is equally good with beef(steak or roast).