| Articles . Food&Drink |
| Veal tenderloin with puréed celery root, herbed wild
mushrooms and malaga wine sauce |
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Chef: Félix Carmona. Chef of the Hotel Incosol - La Esencia Restaurant
Photo: Incosol |
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INGREDIENTS: 8 small veal tenderloins + 200 gr. of celery root + 200 gr. fresh seasonal wild mushrooms
+ 30 gr. aromatic herbs (thyme, rosemary, curly leaf parsley) + 2 cloves of
garlic, chopped + 1 chopped onion + 35 cl. of veal cooking juice + 5 cl. of white vinegar
+ 10 cl. of Malaga wine (Montes de Malaga) + 30 gr. of butter + 10 cl. of virgin
olive oil + salt + black pepper.
PREPARATION: Peel and chop the celery root. Boil with a pinch of salt and mash well. Season
with salt and pepper and slowly add olive oil until it obtains the consistency of a
smooth purée.
Sauté the tenderloin, previously seasoned with salt and pepper, in olive oil
and butter. Brown on both sides for approximately 7 minutes.
Slice the wild mushrooms and sauté in oil with the garlic, half of the onion
and the herbs until golden.
Place the remaining onion in a saucepan with olive oil and sauté until golden.
Add the vinegar and reduce. Add the wine, and reduce again. Add the veal cooking
juice and reduce for 15 minutes over low heat.
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| El maridaje (The Pairing) |
| Atrium
2006 |
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TASTER’S NOTE: Delicate notes of ripe
cherry and raspberry jam
strike a rich chord with the
sweet tannins.
GASTRONOMY: This versatile wine is ideal for accompanying
cold cuts, sausages and all other types of
meat such as pork, beef, ox, and in particular,
wild duck. Try it with fish in marinara sauce
as well.
SERVING TEMPERATURE: Serve at 15/16º C and check ageing after
five years.
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