Veal Tenderloin, with Brandy-Peppercorn Cream Sauce and Potato Puree

Veal Tenderloin, with Brandy-Peppercorn Cream Sauce and Potato Puree

Courtesy of Adam Siegel, Executive Chef

The Bartolotta Restaurants

For the veal and sauce:

2 veal tenderloin, 10-12oz each

2 Tb Butter, divided

1 Tb Chopped Shallots

8 Oz Heavy Cream

1 Oz Strauss Veal Demi Glace

1 Oz Green Peppercorns

5 Oz Brandy

kosher salt, to taste

fresh cracked black pepper to taste

For the potato puree

1 # Idaho Potatoes

1 # Yellow Fleshed Potatoes

5 Ea Garlic Cloves

8 Oz. Cream

8 Oz. Half & Half

4 Oz. Unsalted Butter

to taste Kosher Salt


Method for the potatoes:

1. Peel potatoes and remove eyes. Cut Potatoes in quarters lengthwise. Cover with coldwater in a pot that will hold the potatoes easily. Add the garlic cloves and set over high heat until simmering.

2. Heat the milk and cream together to gently bring them to a simmer. Keep mixture covered and hot. Cut the butter into small cubes.

3. Simmer the potatoes uncovered until tender and completely cooked. Strain off water.

4. Place the potatoes back into the pot and put over low heat. With a potato masher, mash until the potatoes are completely broken up. Season them lightly and begin adding the hot cream mixture slowly, using a wooden spoon to mix in.

5. Add the butter, a few cubes at a time until completely incorporated. Hold to the side


1. Heat oven to 375 degrees. Heat a large stainless steel sauté pan over medium high heat.

2. Season the veal with kosher salt and black pepper.

3. Add a couple of tablespoons of olive oil to one pan and heat until smoking.

4. Add the veal to the pan and sauté on all sides until browned on all sides about 3-4 minutes, adding 1 tablespoon of the butter, sage and thyme the last minute of sautéing.

5. Place the veal in the oven for 2-4 minutes or desired doneness. Remove from the pan and hold on the side. Discard all cooking fat from the pan.

6. Add 1 tablespoon of butter and shallots to sauté pan and sauté 30 seconds.

7. Add the green peppercorns and sauté for another 30 seconds. Deglaze with brandy – be careful of the flames!!!

8. Add the cream and demi glace and reduce until thick enough to coat the back of a spoon, about 3-5 minutes.

9. Take the veal and slice, placing a few slices on each plate with some potato puree, drizzle the sauce over the veal. Serve and Enjoy!