Veal tenderloin with blueberry sauce and sage leaves

Guest Chef – Karen Barnaby

Preparation time is 20 minutes.

Ease of preparation is moderate.

Yields: 6 servings

Ingredients

• ¼ cup olive oil (60 millilitres)
• 6 shallots, finely chopped
• 1 cup dry red wine (240 millilitres)
• ¼ cup dried blueberries (60 millilitres)
• 2 cups veal or chicken stock (475 millilitres)
• pinch cinnamon, ground
• 1 ½ tablespoon olive oil (22.5 millilitres)
• 2 pounds pink veal tenderloin, sliced into 1/4-inch (6 centimetres) medallions (900 grams)
• salt and pepper
• ½ cup olive oil for deep-frying (120 millilitres)
• 32 small fresh sage leaves

Directions

1. In a sauté pan heat the ¼ cup olive oil over medium heat.
2. Add the shallots and cook until they are soft but not brown.
3. Add the wine, blueberries, 1 cup of the stock and the cinnamon.
4. Reduce the heat to medium-low and let the mixture boil gently until it has reduced to approximately ½ cup.
5. Remove from the heat and set aside.
6. In a second sauté pan, heat the 1 ½ tablespoon olive oil and sauté the veal medallions over medium heat for approximately 2 minutes on each side.
7. Place the veal on a serving platter and keep it warm.
8. Pour off any excess oil from the pan and add the remaining stock.
9. Scraping the pan to loosen any brown bits, allow the stock and veal juices to boil down to about a 1/4 cup.
10. Add this reduced stock to the reserved blueberry sauce.
11. Season to taste and keep warm.
12. While the stock is reducing, heat the ½ cup olive oil in a heavy pan to 325 degrees Fahrenheit.
13. When the oil is hot, add the sage leaves and cook for 1-2 minutes or until crispy.
14. Remove with a slotted spoon and drain on paper towel.
15. To serve, pour the blueberry sauce over the veal and garnish with the deep-fried sage leaves.