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!
Ingredients
Veal Tenderloin
- 1 to 1 ¼ lb Ontario veal tenderloin 450 to 600 g, fully trimmed & denuded (See Butcher's tips)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon neutral oil such as grapeseed or avocado oil
Honey-Roasted Carrots
- ½ lb thin whole carrots, tops trimmed 250 g
- 1 tablespoon olive oil
- 1 tablespoon honey
- ¼ teaspoon kosher salt
- Freshly ground black pepper to taste
Potato Purée
- 14 oz Yukon Gold potatoes 400 g peeled and cup into evenly sized chunks
- ¼ cup heavy cream 60 ml , warmed
- 3 tablespoon unsalted butter 40 g, cubed
- ¾ teaspoon kosher salt or to taste
Dijon Cognac Sauce
- 1 ½ oz shallot 40 g, finely minced
- 1 ½ teaspoon neutral oil
- ⅓ cup Cognac 80 ml
- ⅔ cup low-sodium chicken stock 160 ml
- 4 teaspoon Dijon mustard
- ⅓ cup heavy cream 80 ml
- 1 ½ tablespoon cold unsalted butter 20 g
To Finish
- ½ oz baby arugula 10 to 14 g
- A few drops olive oil
- Pinch of kosher salt
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.
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.
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.
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.
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.
Slice and Plate
- Toss the arugula with a tiny bit of oil and salt. Skip the lemon juice (acid) 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. Arrange carrots alongside, drizzle generously with sauce and top with the arugula.
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Video
Notes
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.
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