The Veal Tenderloin in Puff Pastry Crust is another one of those alternatives that I’ve been proposing for Christmas mains lately. Delicious and beautiful recipes for those who want to change things up. All simple, because I want them to be made by even those who are not very familiar in the kitchen. My little videos on the procedure, which are always released the day after the post, are really helpful to clear up any doubts you might have. If you don’t like veal, you can always opt for pork or beef tenderloin, also because the times are given by the weight of the piece of meat. As you can see from the photo, the tenderloin remains pink because in this way it will stay more tender, but if you prefer it more cooked, cook it for 5 more minutes.
For the procedure, I made a small video, to be seen on the pages of Facebook Instagram and Pinterest
- Cost: Expensive
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.76 lbs veal tenderloin
- 3 tbsps extra virgin olive oil
- 6 leaves sage
- 12 slices streaky bacon
- 1 package rectangular puff pastry
- 1 egg
- to taste poppy seeds
- 2 oranges
- 1 small red onion
- 1 and a half tablespoons sugar
- to taste salt and pepper
Tools
- 1 Pan
- 1 parchment paper
- 1 Baking tray
- 1 Brush
How to Prepare Veal Tenderloin in Puff Pastry Crust
To prepare the Veal Tenderloin in Puff Pastry Crust, set up your workstation with all the ingredients already measured.
This way you will have everything at hand, and your work will be simpler and faster.
Take the tenderloin out of the fridge at least an hour before cooking so that it reaches room temperature.
Put the extra virgin olive oil in a pan, and sear it well on high heat on each side.
Turn off the heat, salt and pepper it, and let it cool.
In the meantime, prepare the sauce to accompany: slice the orange peels into strips, boil them for about 1 minute, and then drain them.
Squeeze the oranges, make sure there are no seeds, and put the juice in a glass.
Chop the onion and sauté it in a saucepan with a glass of water.
When the liquid has completely evaporated, pour in the tenderloin’s cooking juices, along with the sugar and orange juice.
Cook for 1 minute, add the zest strips, let them syrup for 2/3 minutes, and adjust the salt.
Now that the sauce is ready, assemble your crusted roast.
Pat the tenderloin dry with paper towels, arrange the sage leaves all around it, and cover it with the streaky bacon.
Finally, wrap it in the puff pastry, creating a sort of packet.
If you have some puff pastry left, cut out three strips, form a braid, and use it as decoration, right where you see the package closure.
Brush the surface of the puff pastry with a beaten egg, and sprinkle with poppy seeds.
Bake in a preheated oven at 350°F for about 20 minutes, or until the puff pastry is golden brown.
Serve your Veal Tenderloin in Puff Pastry Crust, with the orange sauce warm or at room temperature.
Tips, Variations, and Storage
You can store the already seared tenderloin in the fridge for 1 or 2 days ready to be assembled.
If you want to prepare in advance, after finishing the preparation, instead of putting it in the oven, wrap it well and store it in the freezer ready to use.
However, make sure to thaw it in the fridge.
If you don’t like bacon, you can always opt for speck or even prosciutto crudo which has a little fat.
This is because that thin layer of fat not only adds flavor but also tenderness to a meat that is very lean.
Did you like my Veal Tenderloin in Puff Pastry Crust recipe? Follow me on the Facebook Instagram and Pinterest pages for more updates!
