Jump to Recipe Jump to Video Print Recipe

Three medallions of reversed seared veal tenderloin served with a Dijon Cognac sauce, potato puree, carrots and arugula for a Valentine's Day recipe. — Reverse Sear Veal Tenderloin with Dijon Cognac Sauce

The honey-roasted carrots add a lovely pop of colour and a natural sweetness that balances the meat’s savoury depth. At the same time, the velvety potato purée serves as the perfect canvas to soak up every last drop of that rich sauce. It is a complete, restaurant-quality experience right in your own dining room!

This recipe was created in partnership with Ontario Veal Appeal. All opinions in this post are always my own.

Jump to:

Why We Love This Recipe
Ingredients
Instructions
Tips, Substitutions & Serving Suggestions
📖 Recipe

Why We Love This Recipe

Precision Cooking: The reverse sear method ensures your veal is perfectly edge-to-edge pink without the guesswork.
Complex Flavours: The sauce balances the sharp tang of Dijon with the deep, oaky warmth of Cognac.
Texture Contrast: You get velvety potato purée, snappy glazed carrots, and a buttery tenderloin in every bite.
Impressively Approachable: It looks like a five-star restaurant plate but uses simple, foundational French techniques.

Ingredients

Veal Tenderloin

Ontario veal tenderloin (See Butcher’s Tips)
Kosher salt
Black pepper
Neutral oil (such as avocado oil or grapeseed)

Honey-Roasted Carrots

Whole carrots, tops trimmed
Olive oil
Honey
Kosher salt
Black pepper to taste

Potato Purée

Yukon Gold potatoes
Heavy cream
Unsalted butter
Kosher salt

Dijon Cognac Sauce

Shallot
Neutral oil
Cognac
Low-sodium chicken stock
Dijon mustard
Heavy cream
Unsalted butter

To Finish

Baby arugula
Olive oil
Kosher salt

See the recipe card below for exact quantities.

Instructions

Prep and Temper the Veal

Remove the veal from the fridge 45 minutes before cooking to bring to room temperature. Pat it very dry with paper towels. Season all sides with salt and pepper. Place the veal on a wire rack set over a baking sheet to allow for 360-degree airflow.

Season the veal with salt and pepper, then place the veal on a wire rack set over a baking sheet.

The Reverse Sear (Slow Cook)

Preheat your oven to 250°F (120°C). Roast the veal until the internal temperature hits 115°F to 118°F (46°C to 48°C) at the thickest part. This usually takes 30 to 40 minutes. Remove and let it rest uncovered while you move to the next steps.

Place the veal in the oven to slow-cook (reverse-cook).

Roast the Carrots

Increase your oven to 400°F (200°C). Toss carrots with olive oil, honey, salt, and pepper. Spread on a parchment-lined pan and roast for 25 to 30 minutes until tender and caramelized.

Prep and roast the honey-roasted carrots on a parchment-lined sheet pan.

Make the Potato Purée

Place potatoes in a pot of cold salted water. Bring to a gentle boil and cook until very tender for 18 to 22 minutes. Drain and let them “steam dry” in the hot pot for 1 minute. Pass through a ricer for the smoothest texture. Stir in the butter until melted, then fold in the warm cream and salt. Keep covered on the lowest heat.

Mash the potatoes using a ricer, cream and butter.

Sear the Veal

Heat a heavy 12.5" skillet (stainless steel or cast iron is best) over medium-high heat with the neutral oil. Sear the rested veal for 60 to 90 seconds per side until a deep golden crust forms.

Move to a cutting board and tent loosely with aluminum foil for 10 minutes. Final resting temperature should be 134°F (57°C).

The Dijon Cognac Sauce

In the same skillet over medium heat, sauté shallots for 2 minutes. Pour in the Cognac (be careful of the flame!) and reduce by two-thirds, scraping up any browned bits. Add chicken stock and reduce by half. Whisk in the Dijon and cream, simmering for 2 to 3 minutes.

Remove from heat and whisk in the cold butter for a glossy finish.

Finish the Dijon cream sauce by whisking in the cold butter for a glossy finish.

Plating

Toss the arugula with a tiny bit of oil and salt. (Do not add any acid, like lemon juice, to protect the Cognac sauce and the balance of flavours.) Swipe a large spoonful of potato purée onto the plate. Slice veal into 1-inch (2 to 3 cm) medallions and place over the potatoes.

Slice and place the veal tenderloin medallions over the mashed puree.

Arrange carrots alongside, drizzle generously with sauce and top with the arugula.

Tips, Substitutions & Serving Suggestions

Substitution (Sauce): If you prefer not to use Cognac, use Brandy or simply add an extra splash of stock.
Pro Tip (The “Nappe”): To check if your sauce is the right thickness, dip a spoon in; it should coat the back of the spoon so that when you run a finger through it, the line holds.
Butcher Talk: Many stores just carry veal butt tenderloin. So ask your butcher ahead of time to have them order in a whole “center-cut” tenderloin. This ensures the thickness is uniform, which leads to a perfectly even cook. Have them fully trim, denude (remove the silver covering) and tie with butcher’s twine. Choose the size appropriate to your appetite and number of guests.
Serving Suggestion: This dish pairs beautifully with a medium-bodied red wine like a Pinot Noir or a dry Chenin Blanc.

📖 Recipe

Reverse Sear Veal Tenderloin with Dijon Cognac Sauce

You are going to absolutely love this dish because it is the ultimate “special occasion” meal that won't leave you stressed in the kitchen! The veal is incredibly buttery, and when you pair it with that silky Cognac sauce, it feels like a warm hug on a plate. The honey-roasted carrots add a lovely pop of colour and a natural sweetness that balances the meat’s savoury depth. At the same time, the velvety potato purée serves as the perfect canvas to soak up every last drop of that rich sauce. It is a complete, restaurant-quality experience right in your own dining room!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Course Dinner, Entree, Main Course

Cuisine French-Inspired

Servings