4
Veal Tenderloin with Chimichurri and Pomegranate
30 - 60 minutes
veal tenderloin
*
frying
Wat Eet Elisa?
Preparation
- Season the veal tenderloin with all ingredients (except the butter) and massage the herbs well into the meat.
- Heat the liquid butter in a grill pan and carefully place the veal tenderloin in it. Let the veal tenderloin sit still for about 3 minutes and then turn it over. Fry this side for about 3 minutes as well. By not moving the meat you get nice grill stripes.
- The veal tenderloin is then medium baked, but if you prefer well-done meat, you can bake it for 2 minutes longer.
- When the veal tenderloin is nicely browned, place it in a deep plate and cover it with aluminum foil. This way the meat can rest for a while and it will be even more tender later.
- In the meantime, grab a food processor and grind the parsley, shallot, garlic clove, vinegar, salt, pepper, and paprika, but still leave it a bit coarse. Pieces should be visible.
- Transfer everything to a bowl and then add the olive oil and the chili flakes and mix.
- On a large plate, place a wreath of the arugula salad mix.
- Cut the veal tenderloin into thin diagonal slices and spread them over the lettuce wreath.
- Then also make a wreath of the chimichurry, over the veal tenderloin, but not completely covering it.
- Finally, sprinkle the pomegranate seeds on top, place the remaining chimichurri in a bowl in the middle of the wreath and you're done!
Serve with fried potatoes, for example.
Enjoy your meal!
Source: Wat Eet Elisa?
Grilled Veal Tenderloin Ingredients:
- 700 grams of veal tenderloin
- 2 teaspoons of salt
- 1 teaspoon paprika powder
- 1 teaspoon smoked paprika powder
- 4 cloves of crushed garlic
- 1 tablespoon of vinegar
- 3 tablespoons of olive oil
- 2 tablespoon of liquid butter
Ingredients for the chimichurri and decoration:
- 40 grams of flat parsley
- 1 small red candy pepper
- 1 shallot
- 1 clove of garlic
- 3 tablespoons of red wine vinegar
- A pinch of salt
- A pinch of ground black pepper
- 160 ml olive oil (approximately)
- ½ teaspoon chili flakes
- 2 handfuls of pomegranate seeds
- Arugula lettuce blend
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