Icewine Veal Tenderloin with Potatoes, Chanterelle Mushrooms, Apricots and a Red Currant Jus

Directions for: Icewine Veal Tenderloin with Potatoes, Chanterelle Mushrooms, Apricots and a Red Currant Jus

Ingredients

Icewine Glazed Veal Tenderloin

bottle ice wine

4 4 oz veal, tenderloin

salt, to taste

pepper, to taste

1 Tbsp butter

1 Tbsp olive oil

Red Currant Ice Wine Sauce

1 Tbsp butter

2 medium shallot, peeled, and, finely, chopped

cup mushroom, cleaned, and, finely, chopped

cup red currants

cup chicken stock

cup veal stock

2 Tbsp ice wine

1 Tbsp cold butter

salt

pepper

Saute of Fingerling Potatoes,

1 Tbsp butter

1 Tbsp olive oil

cup fingerling potato, blanched

1 cup chanterelle or hedgehog mushroom, cleaned

cup dried apricot, cut into slivers

cup toasted almonds, whole

cup toasted almonds, sliced

cup ice wine

cup stock, (vegetable, or light chicken)

a liberal sprinkling of basil, chiffonade

salt, to taste

pepper, to taste

Directions

Icewine Glazed Veal Tenderloin

1. Pour the ice wine into a small sauce pot and reduce to a syrupy glaze. Reserve the Ice wine glaze but keep it warm.

2. Melt the butter and olive oil over high heat in a heavy bottomed saut pan. Add the veal and saut until golden brown on each side. as the veal is cooking brush it with some Icewine glaze.

Red Currant Ice Wine Sauce

1. in another small saucepan melt the butter and olive oil. Add in the shallots and mushrooms. Saut until the shallots have wilted and add the red currants.

2. Stir the currants and add in the stock. Bring the stock to a boil and reduce to sauce consistency. Strain through a fine mesh sieve.

3. Return the sauce to a mild simmer, season with salt, pepper and a touch of champagne vinegar. Add in the Icewine and the butter. Garnish with red currants.

Saute of Fingerling Potatoes,

1. Heat a saut pan to moderately high heat and add the butter and oil. when the butter is has melted and is frothy add in the fingerling potatoes. Stir for a few minutes and then add in the mushrooms. Stir for another few minutes then add in the apricots (and whole almonds if that is what you have chosen).

2. Add in the icewine and reduce the resulting liquid to the point where it has just about all evaporated. Add in the stock and the toasted almonds (if that is what you are using).Add in the basil and the salt and pepper.

See more: Mushrooms, Dinner, Potatoes, Winter, Fruit, Berries, Main, Beef, Saute, Valentine's Day, Vegetables