Today we offer you a very autumnal meat dish with tenderloin of veal with sauce of chestnuts, it is a very simple and nutritious dish with which you can surprise your guests. Prove it!
The tenderloin of veal is one of the most appreciated meats thanks to its smooth texture and pleasant flavor. It is also a good source of high biological value proteins. In this dish the veal is presented accompanied by a chestnut sauce, which will provide a touch of perfect flavor for the meat as well as different vitamins and minerals, since the chestnut is a food with important nutritional properties. It is a source of iron, calcium, fiber, potassium, zinc, magnesium, sodium, phosphorus and vitamins A, B7, B9, C, E and K, it is also a very good source of carbohydrates, especially starch. Chestnuts should be eaten cooked and we must be careful because they can be difficult to digest. While it should be noted that the sauce is made with cream, so that its fat content will be increased.
We started cleaning all the outer fat of the tenderloins, cut it into slices about three fingers thick, salted and cooked in a pan with a little Betis oil. We remove the meat, when it is slightly made, and we reserve it.
Peel the chestnuts, for this the best thing is to make a cross section and scald them in boiling water. Then add to a pan a mixture of butter and oil, where we put the unpeeled garlic and thyme, then add the chestnuts, brandy, chopped coriander and cream. Season to taste, cover and leave it done over low heat for 15 minutes.
Then add the meat and let it be done, until the sauce is reduced. If we want to thicken the sauce, we can crush a few chestnuts in the sauce and that will give it more consistency.
When serving our tenderloin of veal, we place a couple of slices of tenderloin of veal on a plate, and accompany it with a little of sauce of chestnuts..
Note: the amounts indicated are for 4 people, cooking 30 min preparation 45 min.
- 6 tenderloins of veal
- 400 gr. of che