Veal Tenderloin in Porcini and Rosemary Crust with Red Wine Sauce

How to prepare veal tenderloin in porcini and rosemary crust with red wine sauce

1. Clean the tenderloin of white membranes. Cut off the thin ends so you have a piece of meat that's more or less uniform in thickness. The ends will be used in another recipe. After cutting the ends I had a 450g piece left, ideal for 3-4 people. If you want more servings, either use multiple pieces of veal tenderloin or choose a piece of beef tenderloin, but keep in mind that with beef tenderloin you'll have a different cooking time, longer than given in this recipe.
2. If you have time, salt the tenderloin the night before (with a little more salt than you'd normally be tempted to use) and keep it in the refrigerator until you cook it. This step will help with flavor and tenderness.
3. When you want to prepare the tenderloin, take it out of the refrigerator.
4. In a coffee grinder, grind the porcini powder, rosemary leaves, peppercorns and chili until you have a fine powder.
5. Sprinkle the powder on the work surface and roll the tenderloin through it, making sure it's well covered everywhere, including the ends. Let the tenderloin sit like this until it comes to room temperature (about 1-2 hours).
6. Heat the oil in a wide pan (large enough to hold the meat). Set the heat to medium-low and brown the tenderloin on all sides until nicely golden (about 2-3 minutes per side) all around.
8. Place the pan in the oven preheated to 200C and let it roast for 15 minutes (if you have a meat thermometer, the internal temperature should reach 60C).
9. Remove the tenderloin to a platter and cover it with aluminum foil.
10. Put the pan where the tenderloin was back on low heat. Add the finely chopped onion and saute until very soft. Deglaze with wine and sherry and simmer until reduced by half (about 2 minutes). Add the broth and rosemary and simmer until reduced by half again (about 3 minutes).
11. Strain the sauce (use cheesecloth too if you have it, otherwise bits of porcini powder will pass through the sieve). Return the strained sauce to the pan over low heat and add the butter in small cubes in batches until melted. Season the sauce with salt and pepper to taste.
12. Serve the veal sliced as thin as you like with the wine sauce.

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