Pistacchio And Dried Cherry Crusted Veal Tenderloin With A Morel Cream Sauce

• Ingredients For the Veal:
• 1/2 C Whole white pistaccio's (hulled)
• 1/4 C Whole dried cherries (pitted)
• 6-3oz Veal tenderloin medallions
• 2 TBLS canola oil (for frying)
• Ingredients For the sauce:
• 1 tsp Butter (unsalted)
• 2 Medium shallots (peeled and minced)
• 1-12oz bottle hard cider
• 1/3 C Vegetable stock
• 3 Medium Morrels (halved)
• 1/3 C heavy cream
• Salt & Pepper to taste
• Ingredients For the scalloped root veg:
• 2 TBLS AP flour
• 1/4 lb butter (unsalted)
• 1 Small onion (rough chop)
• 1 Rib celery (rough chop)
• 1 bay leaf
• 5 whole peppercorn
• 1/2 C white wine
• 1/2 C vegetable stock
• 2 1/2 C 2% milk
• 1/4 tsp fresh Thyme
• 2 Russet Potatoes (Peeled and sliced lengthwise)
• 1 Yam (Peeled and sliced lengthwise)
• 4 large parsnips (peeled and sliced lengthwise)
• Ingredients For the brussel sprouts:
• 1/2 lb Fresh brussel sprouts (cleaned,stem end cross cut and blanched)
• 2 tsp pumice olive oil
• Salt & Pepper to taste

1. Method For the Veal:
2. -Rough chop pistaccio's and dried cherries together in Robo Coupe
3. -Season veal and crust presentation side of veal
4. -Sear on crusted sidein oil on medium heatin saute pan, turn to other side and finish in oven to 130 degrees internal temp,
5. remove veal from pan to rest
6. -cool pan to medium heat, add morells and brown, add shallots and saute for 30 seconds, add ciderand reduce
7. by 1/2, add veg stockand reduce by 1/4 add heavy cream, season and reduce til nape
8. Method For the Scalloped root Veg:
9. -Melt butter, add flour and cookon low to make a blond roux
10. -Add onion and celery saute for 1 minute, add wine,cook for 30 seconds, add chicken stock, bay leaf, peppercorns
11. and thyme
12. -Add milk and set to low simmer for 2 minutes (adjust thickness by reducing of adding more milk, strain through a
13. fine sieve and reserve
14. -In 5X8 Loaf pan layer potatoes, yams, parsnips, yams and potatoes in that order w/ milk mixture between each layer,
15. wrap with foil and bake at 325 degrees for 1 hour and ten minutes, check for doneness with skewer
16. Method For the brussel sprouts:
17. -Toss Brussel sproutsin oil and seasoning, place on sheet tray and roast at 375 degrees for 10-15 minutes
18. Method For plating:
19. This recipe is for 2 people
20. -Cut scalloped veg in 1/2 and place offset in the middle of the plate
21. -Pour 3 oz of sauce with 3 morrels on the bottom of the plate
22. -place 3 medallions crust side up around root veg on top of sauce
23. -place 1/2 brussel sprouts on opposite side of root veg
24. -Garnish as desired

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Taken from www.epicurious.com/recipes/member/views/pistacchio-and-dried-cherry-crusted-veal-tenderloin-with-a-morel-cream-sauce-52621501 (may not work)