ROASTED VEAL TENDERLOINS w/BLUE CHEESE CRUST

By BobD

Ingredients

• 1/2 cup panko (Japanese breadcrumbs)
• 6 oz. crumbled blue cheese
• 1 tbsp. chopped parsley
• 1 tbsp. chopped chives
• 3 tbsp. softened butter
• 3 tbsp. flour
• 3 cups beef or veal stock
• 3 oz. sweet red wine
• Salt and black pepper
• 4 6-oz. veal tenderloin medallions
• 1 tbsp. olive oil

Details

Servings 4
Adapted from mydailymoment.com

Preparation

Step 1

Combine bread crumbs, blue cheese, parsley and chives to form a paste; set aside.

Combine butter and flour in a small bowl. In a saucepan, bring stock to boil. Whisk in butter/flour mixture; simmer 15 minutes, until thickened. Add wine and adjust seasonings.

Salt and pepper medallions.

Heat olive oil in non-stick skillet over high heat. Sear veal until just browned on both sides – about 2-3 minutes on each side. Remove medallions to oven-proof pan.

Crust top of each medallion with 3 Tbsp. blue cheese mixture.

Roast in 400-degree oven until crust is golden brown and meat is cooked as desired (approximately 6-8 minutes for medium rare).

Serve medallions in pool of warm wine sauce.