Kalfhaas Amsterdam

Recipe Ingredients

1 lb	454g / 16oz	Veal tenderloin - trimmed
		Salt - to taste
		Freshly-ground white pepper - to taste
		Clarified butter - as needed
1		Onion - sliced
1		Leek - sliced
1		Garlic clove - crushed
1/4 cup	59ml	Dry sherry
1/4 cup	59ml	Scotch whisky
1 cup	237ml	Red wine
1/4 teaspoon	1.3ml	Worcestershire sauce
4 oz	113g	Mushrooms
1/2 cup	118ml	Whipping cream
2 oz	56g	Prosciutto ham - thinly sliced
4 oz	113g	Smoked tongue - thinly sliced
1 tablespoon	15ml	Chopped parsley

Recipe Instructions

Preheat broiler. Season veal fillets with salt and pepper. Heat clarified butter in pan on high and brown fillets on all sides. Remove from heat and place in casserole, with juices from pan. Broil for 12 minutes, turning once.

Cook onion and leek in pan used to cook tenderloins. Add some clarified butter and cook over medium heat until transparent. Add garlic, then sherry and flame. Pour on Scotch and flame again. Add red wine, Worcestershire sauce and mushrooms and bring to boil.

Let sauce boil down to almost nothing and gradually stir in whipping cream. Pour on serving platter, top with veal, vegetables and sliced prosciutto and tongue. Garnish with parsley and serve immediately.

This recipe yields 4 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0176) - from the - TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.