Hey friends,
Recipe alert – this one is pure magic!! I created this dish (yes, it’s a Casserole & Chocolat original!) with your festive gatherings in mind, your moments with friends, and your gourmet indulgences!
Here are my veal tenderloins with morel mushrooms and pancetta!
I had never cooked veal tenderloin before this recipe, and let me tell you—it was a revelation! The meat is incredibly tender, flavorful, and refined. Sure, it’s a bit pricey, but we often splurge a little for the holidays or when hosting family and friends… So, this recipe isn’t just for Christmas!
These veal tenderloins with morel mushrooms and pancetta are pure indulgence… I have to say, I was really proud of the result! My team of picky taste-testers was absolutely blown away—seriously, it’s just that good!
And beyond being absolutely delicious, this recipe has two major advantages when it comes to festive meals or dinner parties:
– It’s easy to make (the hardest part is tying the meat!)
– It can be prepared the day before! This dish reheats beautifully—so handy when you’re running around prepping for an event!
If you can’t find veal tenderloin, you can opt for a veal roast instead—it will be just as delicious. In that case, simply cut a slit down the length of the roast to stuff it. I wouldn’t recommend making this recipe with pork tenderloin, even though the flavors would be great, because it’s harder to hold the stuffing inside—the veal tenderloins are wider and easier to work with.
If you prefer pork tenderloin, I highly recommend my pork tenderloin with honey and coriander —also a great choice for a festive meal!
You can also switch things up by using chanterelle mushrooms instead of morels. And if you prefer, swap the pancetta for coppa.
I served my veal tenderloins with morels and pancetta with homemade spaetzle —it was a perfect match! You could also serve it with rice or tagliatelle.
The essential tools:
– A sharp paring knife
– A cutting board
– A large Dutch oven (I obviously use my Staub)
– Kitchen twine
– A small bowl
– A wooden spatula
That’s it, I’ve told you everything! I hope you’re excited to put on your apron and make my veal tenderloins with morel mushrooms and pancetta!
The recipe, Chef!
Veal Tenderloins with Morel Mushrooms and Pancetta
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Loading...Ingredients
- 50 g of dried morel mushrooms
- 1 shallot
- 4-5 sprigs of flat-leaf parsley
- 8 thin slices of pancetta
- 2 veal tenderloins
- 20 g of butter
- 5 cl of cognac
- 20 cl of white wine
- 30 cl of water
- 1 heaping tablespoon of flour (or cornstarch)
- 20 cl of heavy cream
Instructions
Rehydrate the morels according to the instructions on the package.
Set aside half of the morels (choose the nicest ones).
Chop the other half.
Also, chop the shallot, parsley leaves, and pancetta slices.
Mix them with the chopped morels.
Spread this stuffing over the wider half of both veal tenderloins.
Fold the thinner part over the wider part and tie the tenderloins like a roast. Collect any stuffing that falls out.
Season the tenderloins with salt.
Melt the butter in your casserole dish.
Sear the tenderloins until they are golden on all sides. Set aside.
Pour the cognac into the casserole over medium-high heat. Flambé with a match if desired.
Add the wine, water, and any remaining stuffing.
Scrape the bottom of the dish with a wooden spatula to mix the meat juices with the liquid.
Boil for 2 minutes, then reduce to medium-low heat.
Place the tenderloins back into the casserole and cover. Cook for 40 minutes, turning them 2 or 3 times.
After 20 minutes, add the reserved morels.
At the end of cooking, take a ladle of sauce and pour it into a bowl. Mix with the flour.
Add another ladle of sauce, mix, and pour everything back into the casserole while stirring to create a smooth sauce.
Add the cream and cook for another 2 minutes. Adjust seasoning with salt and pepper.
Serve!
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