Veal Loin with Morel Sauce

Source / Author: James Ahlgren (User Submitted)

Ingredients:

• 1 Whole veal tenderloin, about 1½ pounds
• 1 lb Fresh morels
• 2 Shallots
• 2 Roma tomatoes
• 3 oz Unsalted butter
• ½ cup White wine
• 1 cup Heavy cream
• 2 sprigs Thyme
• 2 sprigs Tarragon
• Fines herbes
• Freshly grated black pepper
• Olive oil

Instructions:

1. Preheat oven to 425 degrees.
2. Peel shallots and chop into small pieces. Quarter tomatoes and core, discarding all seeds. Cut into ½-inch pieces.
3. Clean morels. Cut off and discard stems at the base of caps. Halve caps lengthwise, discarding any debris. If large, halve again lengthwise. Pluck leaves from thyme and tarragon, discarding stems.
4. For the sauce: Melt butter in a large skillet. Add morels, seasoning with fines herbes and freshly grated pepper. Sauté until soft and just beginning to turn golden. Add wine and tomatoes and boil, reducing by half. Add cream and simmer until reduced to desired unctuosity, stirring occasionally.
5. Coat veal loin with olive oil. Rub in thyme, tarragon, freshly grated pepper, and minced shallots.
6. Bake in 425 degree oven for 20 minutes, turning once. Allow to stand on cutting board for 5-10 minutes then cut into ½-inch slices.
7. Place 2 slices on heated serving plates and cover with sauce. Serve with wild rice or quinoa.