Roast Veal Tenderloin with Thick-Sliced Kidney, New Potatoes, Carrots and Capers
Step 1: Veal
Remove the chain muscle on the sides of the tenderloins and peel the tenderloins completely. Cut each into two roasts and truss.
Remove the excess fat around the kidney, leaving a thin layer, and cut four nice 1/2 inch (1.5 cm) thick slices. Reserve the trimmings for another recipe.
Heat some olive oil in a cast iron pan large enough to hold the 4 veal roasts. Season with fleur de sel and sear in oil. Cook until nicely and evenly browned. Add a touch of the butter, the veal trimmings, 2 crushed garlic cloves in their skin and 1 sprig of thyme. Continue cooking over a low heat, continuously basting the roasts with the now frothy butter.
Once cooked, set the veal aside on a rack, cover with aluminum foil and keep in a warm place.
Finish caramelize the trimmings, then deglaze the pan with the veal stock and reduce to a glaze, scraping the fond up into the sauce. Moisten with the veal jus and simmer for 10 minutes skimming as often as possible. Reserve this sauce for serving.
Melt the veal kidney fat in a cast iron pan large enough to hold the kidney slices lying flat without overlapping them. Add 2 garlic cloves in their skin, 1 sprig of thyme, the bay leaf and rosemary. Infuse the fat for 15 minutes on low heat. Bring to 165°F (75°C) and add the kidney slices. Cook for 10 minutes.
Once cooked, remove the slices delicately with a slotted spoon, lay on a rack and let rest above the stove for 3 minutes before seasoning with fleur de sel and freshly ground pepper.
Step 2: Vegetables
Scrape the baby potatoes and place in cold water to soak.
Remove the carrot tops. Peel the carrots, wash in cold water, drain and bias-cut in 1/5 inch (5 mm) thick segments.
Drain the capers, rinse under running cold water and drain again.
Heat some olive oil in a cast iron pan. Add the bias-cut carrots, season with fleur de sel, cover and cook over low heat, adding a bit of water as needed.
Heat some olive oil in another pan with 1 sprig of thyme and 2 crushed cloves of garlic in their skin. Add the potatoes and 1 tablespoon (15 g) of butter, cut in small cubes. Season with salt and bake in a 355°F (180°C) oven.
Once cooked, the potatoes must be tender and be lightly and nicely browned. Drain and set aside.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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