Marsala veal tenderloin
Marsala veal tenderloin
Ingredients
- 800 gr veal tenderloin
- 2 rosemary springs
- 40 gr butter
- Extra virgin olive oil
- Black pepper grains
- Few fresh thyme springs
- 1 garlic clove
- 1 cup dry Marsala
- 1 cup water
- 1 cup vegetable stock
- potato starch
Paired wine
Prosecco Tranquillo DOC
Method
Turn on the oven and set the temperature to 190 ºC. Chop a clove of garlic, rosemary and crush the peppercorns.
Chop the loin, tie with kitchen string.
On high heat, seal the meat in butter and olive oil. Then transfer it to a baking dish, add the sprigs of thyme, rosemary, a glass of marsala, a glass of water and bake for 30 minutes.
Let the meat cool.
After the 30 minutes, filter the sauce, add some vegetable broth and some potato starch to thicken.
Slice the veal loin thinly and serve with the marsala sauce.
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