Veal tenderloin with quince puree and lingonberry sauce
- Veal tenderloin 400 g
- Quince 1 piece
- Lingonberry 200 g
- Sugar 80 g
- Peanuts 100 g
- Wheat flour 60 g
- Butter 180 g
- Vegetable oil 80 ml
- Rosemary 2 sprigs
- Garlic 2 cloves
- Fresh carrot juice 20 ml
- Olive oil 20 ml
- Ground black pepper to taste
- Salt to taste
- Prick a quince with a fork over the entire surface and send it to the oven, heated to 180 degrees, for 30 minutes.
- Lingonberries fill 30 grams of sugar and leave for 20-25 minutes, during which time it will give up its juice.
- Use your hands to mix 60 grams of butter, 50 grams of sugar, flour and peanuts. Put on a baking sheet in a thin layer and send to the oven for 10 minutes.
- Quince peel and seeds, punch in a blender, adding 40 grams of butter and 20 ml of vegetable oil, until a smooth mash.
- Cut the strip from the film, cut off the thin part. Pour the vegetable oil over the tenderloin, salt and pepper, and tie with cooking thread with a sprig of rosemary.
- Heat olive oil in a pan, toss a couple of whole cloves of garlic and fry the tenderloin on all sides. Toward the end add a piece of butter and, when it dawns, water it with meat. Then send the meat to the oven for 5–8 minutes, depending on the desired degree of roasting.
- Put quince puree into a saucepan, add carrot juice and heat, stirring constantly, for 2 minutes.
- Warm the lingonberries with sugar by adding 40 grams of butter.
- Golden peanut crumble beat off with a hammer or just cut with a knife.
- Release the cut from the rope and rosemary, cut into two parts. Pour the lingonberry sauce on the plate, put quince puree, next to the tenderloin, sprinkle with peanut kramblom.