Oven-Roasted Veal Tenderloin With Gnocchi And Mushroom Cream Sauce

by Chef Bruce Woods

Chef Woods serves this with homemade gnocchi flavoured with truffles. You can buy excellent gnocchi and serve it flavoured with a touch of truffle oil if desired.

Veal:
750 grams veal tenderloin
Salt and white pepper
3 tablespoons canola oil

Sauce:
½ teaspoon canola oil
4 cups sliced mushrooms
½ teaspoon chopped garlic
½ cup port or red wine
¼ cup 35% cream
½ teaspoon chopped thyme

Gnocchi:
8 ounces gnocchi
1 tablespoon butter

Preheat oven to 350 F.

Season veal with salt and white pepper.

Heat a sauté pan over high heat until smoking. Add canola oil and sear veal on all sides for 2 to 4 minutes a side or until golden brown.

Place veal in oven and bake for 8 to 10 minutes or until pink. Let rest. Slice to desired thickness.

While veal is baking, heat canola oil in the same sauté pan over high heat. Add mushrooms, season with salt and pepper and sauté for 3 to 5 minutes or until soft and golden. Add garlic and sauté for 1 minute or until fragrant.

Deglaze mushrooms with red wine or port. Allow wine to reduce for 1 to 2 minutes or until about 1 tablespoon of liquid remains. Add cream and sprinkle with thyme. If the sauce gets too thick, add another 2 tablespoons cream.

Prepare gnocchi according to package instructions. Toss hot gnocchi with 1 tablespoon butter in a hot pan.

Place gnocchi in the centre of a dinner plate. Place sliced portion of veal on gnocchi and spoon sauce and mushrooms over and around veal.

Wine pairing by Beppi Crosariol:

Prepare to call in the heavy Italian artillery to support this classically inspired comfort dish. The woodsy, earthy flavours are a magnetic draw for a big Tuscan red, such as Brunello or Rosso di Montalcino. Also nice would be a good Chianti or, from Piedmont, a Barolo or Barbaresco. For an offbeat, New World choice, consider a full-bodied chardonnay (hey, veal is almost a white meat). International choices: Banfi Brunello di Montalcino from Italy ($59); Ricasoli Brolio Chianti Classico from Italy ($24). Canadian choice: Tawse Beamsville Bench Chardonnay from Niagara ($47).

Chef Bruce Woods

Centro Restaurant & Lounge

2472 Yonge Street
Toronto, Ontario
Phone: 416.483.2211
Fax: 416.483.2641
Email: info@centro.ca
www.centro.ca

Other recipes by Bruce Woods
- February 2009 :: Butternut Squash Purée With Black Trumpet Mushrooms