CRUSTED VEAL TENDERLOIN

DIFFICULTY: 1

PREPARATION: 20 minutes

COOKING: 5-7 minutes

SERVINGS: 4

INGREDIENTS:

• 1 lb. (400 g) yukon gold potatoes
• 1 lb. 5 oz. (600 g) veal tenderloin
• 2 1/2 tbsp. (35 ml) extra-virgin olive oil
• fresh thyme
• salt and pepper

INSTRUCTIONS:

1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment.
2. Peel the potatoes and slice them on a mandolin with a waffle-cut blade, rotating them 90° between one cut and the next to produce potato “grilles.” Soak in running cold water.
3. Trim the veal fillet of its fat and cut it into four medallions.
4. Heat three-quarters of the extra-virgin olive oil in a skillet with the thyme. Remove the thyme, then sear the medallions, quickly browning them on both sides. Season with salt and pepper.
5. Arrange some of the potato “grilles” on the baking sheet. Overlap the fillets, covering with the remaining potatoes.
6. Season lightly with salt, drizzle with the remaining extra-virgin olive oil, and roast for 5 to 7 minutes.