The French Culinary Institute

Veal Tenderloin stuffed with Wild Mushroom-Truffle Duxelles, with Medallions of Fois Gras, Porcini-Thyme Jus, Herbed Polenta and Baby Vegetables

Veal Tenderloin stuffed with Wild Mushroom-Truffle Duxelles


1. Soak the dried porcini mushrooms in enough hot water to cover. Cover and set aside for at least 20 minutes.
2. Place the shallots in the small bowl of the food processor and pulse until finely minced but not watery.
3. Carefully remove the porcini from their soaking liquid and rinse them thoroughly. Pat them dry and reserve. Reserve the porcini liquid for the sauce.
4. Clean and trim the oyster and porcini mushrooms. Save any mushroom trimmings for the sauce. Place the oyster, shitake, and porcini mushrooms in the bowl of the food processor and pulse until finely minced.
5. Sweat the shallots in butter until soft. Add the mushroom mixture and sherry. Cover loosely and cook over medium low heat until the mushrooms are cooked and almost dry. Transfer to a stainless steel bowl. Add truffle oil to taste. Correct the seasoning and reserve.
6. Starting from the thickest end of the tenderloin, make a cylindrical cavity in the loin by forcing a plastic-wrap covered sharpening steel lengthwise through the middle of the tenderloin. Do not puncture the other end. Repeat with each tenderloin.
7. Place the duxelles in a pastry bag fitted with a sausage casing tip or large round tip. Pipe the stuffing into the cavities of the tenderloins until they are full. Place the tenderloins in the freezer for 30 minutes to allow the stuffing to solidify.
8. In a large, flat saute pan, heat the vegetable oil over high heat. Season the outside of the tenderloins and sear them well. Transfer them to a 450 degrees F. oven to finish cooking. After removing them from the oven, let them rest for 10 minutes before cutting them

Medallions of Fois Gras


Method of preparation:
1. Trim the fois gras and cut it into serving sized medallions.
2. Heat a large, flat saute pan with a small amount of vegetable oil until it is very hot.
Sear the medallions until medium rare and transfer to paper towels to drain. Reserve.

Porcini-Thyme Jus


Method of preparation:
1. Place the onions, carrots, and celery in the bowl of the food processor and pulse until chopped.
2. In a hot saute pan brown the veal trimmings in a small amount of vegetable oil. Add the chopped vegetables and mushroom trimmings and brown them. Drain any grease in the pan and add the veal stock, tomatoes, and 3 sprigs of thyme. Simmer for 45 minutes to 1 hour. Strain and reserve.
3. Place the shallots in the small bowl of the food processor and pulse until minced but not watery. Saute the shallots in a small amount of oil. Add the sherry and reduce until almost dry. Add the porcini liquid and reduce by half. Add the strained, reinforced veal stock and reduce until almost nappante. Strain through a fine chinois.
4. Chop the leaves from 3 sprigs of thyme. Taste the sauce, season it, and add thyme to taste. Reserve.

Herbed Polenta


Method of preparation:
1. Peel the papery outer skin off the garlic. Cut the tips off the cloves. Drizzle with olive oil and season with salt and pepper. Wrap the garlic in aluminum foil and bake at 350 degrees F. until completely soft. When cool enough to touch, squeeze the garlic cloves out of their casings into the small bowl of the food processor. Puree until smooth, adding olive oil if necessary to obtain the right consistency. Reserve.
2. Bring the chicken stock to a simmer over medium heat.
3. Using the hand mixer fitted with the mixing whisks to incorporate, slowly add the polenta. Cook until almost thickened, then add the butter, cream, roasted garlic puree, and herbs. Season and reserve.

Baby Vegetables


Method of prepAration:
1. Peel the turnips, if using, and trim the sugar snaps.
2. Cook each vegetable separately in boiling salted water until cooked through. Refresh the carrots and sugar snaps in ice water. Peel the beets and baby carrots.
3. Cut the vegetables into serving pieces and reserve for service.

1. Slice the stuffed veal tenderloin into 1/2" thick pieces.
2. Place a mound of herbed polenta on each plate. Rest the veal and fois gras medallions against the polenta.
3. Surround the polenta and meat with the sauce, reheat vegetables, add butter, season and scatter the baby vegetable all around.

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