Veal in Horseradish and Gooseberries
Instructions:
- 8 cups very rich chicken stock
- 1/4 cup salt
- 2 bay leaves
- 3 cloves garlic, sliced
- 1 tsp. cracked peppercorns
- 1/4 cup thyme
- 12 mini potatoes
- 3 carrots, cut into large dice
- 4 celery stalks, cut into large dice
- 1 1/2 lbs. veal tenderloin
- 1/3 cup butter
- 1/3 cup fl our
- 1 cup whipping cream
- 1/2 cup sour cream
- horseradish, to taste
- 2 tbsp. lemon juice, or the juice from half a lemon seasoning
- 1 cup chives, sliced
- 1 pint green gooseberries
- In a large pot bring the stock, salt, bay leaves, pepper, and thyme to a boil.
- Poach the potatoes, carrots, and celery until tender. Using a slotted spoon, remove the vegetables from the stock; set aside and keep warm.
- Set the veal tenderloin in the simmering stock, reduce the heat to low, and simmer for approximately 12 minutes, or until the internal temperature of the meat is 135ËšF. Remove tenderloin from pot, transfer to a plate, cover, and keep warm.
- In a small pot over medium heat, melt the butter. Add in the fl our, 3 cups of poaching stock, and the whipping cream; whisk into a smooth sauce. Simmer for 15 minutes to cook the fl our.
- Remove from the heat and stir in the sour cream, horseradish, and lemon juice. Salt and pepper to taste.
- To serve, fold in the chives and gooseberries. Scoop vegetables and a generous serving of sauce on a warm dinner plate and top with the tenderloin.
- Tip: Making sure this broth is incredibly strong and well-seasoned will infuse the vegetables, potatoes, and veal with bold flavor.