Herb Crusted Veal Tenderloin

This tender piece of meat is perfect balanced with herbs and served with a red wine mushroom sauce.

Ingredients serve 4

1 Veal tenderloin (750g)

1 tbls mixed dried herbs

1 tsp cracked pepper

1 tbls butter

¼ finely sliced onion

200 g sliced mushrooms

150 ml red wine

250 ml veal or vegetable stock

100 ml cream

Method

Preheat oven to 160ºC normal bake. Coat the tenderloin in mixed herbs and black pepper. Place a large frying pan with the butter over medium heat and cook the tenderloin evenly brown on each side. Place the tender loin in a baking dish and cook in the oven for approx. 10 minutes. Allow meat to relax 10 minutes before cutting. Add onion and mushrooms to the frying pan over medium heat and cook until mixture is soft while stirring approx. 5 minutes. Add re wine and cook until reduce a little. Add stock and seasoning and cook for 4 minutes while stirring. Add cream and combine. Cut tenderloin and place on the plate. Serve with new boiled potatoes, steamed vegetable, chopped parsley and cracked pepper.

Note: Try pork tenderloin instead of veal.