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Chef's Corner: Veal Tenderloin

First edition of Chef's Corner! Today's dish: veal tenderloin in garlic sauce.

Main dish: veal tenderloin in burnt garlic sauce (with asparagus, pickled onion, semi-dried tomato and parmesan potato mousseline).

6-7 ounces of veal per person.

Salt, oil for baking, baking thermometer.

Possible to add: three cloves of garlic, one tablespoon of butter, one sprig thyme or tarragon.

Put the pan over high heat. Let the pan warm up before you add oil. The pan should be very hot.

Add salt and pepper.

Sear the veal on all sides till golden.

Also possible: Add 1-2 tablespoons of butter and turn off the heat. Add three smashed cloves of garlic and herbs for extra flavor.

Baste the veal with the butter, garlic and herbs.

Bake the veal at 150 degrees Fahrenheit in the oven, until the veal has an internal temperature of 130 degrees Fahrenheit.

Always rest the meat before cutting into portions and serving.