Rosemary Veal Tenderloin with Cherry Chutney

This recipe for rosemary veal tenderloin with cherry chutney is from episode 7 of This Food That Wine.

Wine Suggestion: Chianti 

Yield: 20 bite sized portions

Ingredients

Veal

• 1 piece center cut veal tenderloin 4” long (101 mm)
• 1 tablespoon olive oil (15 ml)
• 1 sprig fresh rosemary, chopped
• Salt and pepper to taste

Potato Pancake

• 3 Yukon gold potatoes
• Salt and pepper
• 3 tablespoons vegetable oil (45 ml)
• 1 tablespoon butter (15 ml)

1 cup of store bought cherry chutney, or your favourite fruit based chutney (250ml)

Directions

1. Preheat a large non stick skillet over medium high heat and add 1 tablespoon of vegetable oil (15ml) and 1 tablespoon of butter (15ml). Allow to heat for 1 minute.
2. Place about 1 tablespoon of the grated potato into the pan forming a small 1.5 inch round. Repeat with the remainder of the potatoes until the pan is full but not over crowded.
3. Cook the potatoes until one side is golden brown and crispy, flip and cook other side to the same doneness.
4. Remove potato pancakes from the pan using a spatula and place on a paper towel lined tray. Repeat until all cakes are made.
5. Slice the rested veal tenderloin thinly across the grain of the meat.
6. Place a slice of veal on top of a potato pancake and top with a teaspoon of the cherry chutney (2.5 ml). Repeat this with all of the pancakes.
7. Serve immediately.

 Pairing Notes

Description: Chianti is an Italian red wine made mainly from the Sangiovese grape, and it’s named after the region in which it’s made.  It is a medium-bodied wine with tart red cherry aromas and flavours with earthy and spicy notes.  It has lots of acidity and finishes clean and crisp without lingering too long.

Pairing: Chianti is the perfect pairing for this dish. It’s medium-bodied, without a lot of tannins, so it doesn’t overpower the way the delicate veal feels in your mouth. And it’s as much about texture as taste. Chianti tastes of tart, ripe cherries which play off the flavour of the cherry chutney.

Wine Suggestion: Rocco Delle Macie Chianti Classico DOCG (Tuscany, Italy)