Veal Tenderloin Recipe

We love the subtle flavors of perfectly cooked veal tenderloin. This prized cut is revered for its delicate texture that melts with each bite.

We find it’s a versatile option that rewards us with exquisite taste whether we roast it or sear it in a hot pan. Its mild and tender nature lets us play with seasonings without overpowering its natural richness.

We created this recipe to highlight the best of veal in a few simple steps. We want to bring out its buttery sensation with complementary herbs and a brief sear that locks in juices.

Veal Tenderloin Recipe

Ingredients

• 1 pound of veal tenderloin trimmed
• 1 tablespoon of olive oil
• 1 teaspoon of kosher salt
• 1 teaspoon of ground black pepper
• 2 sprigs of fresh thyme leaves
• 1 tablespoon of unsalted butter
• 2 cloves of garlic minced

Instructions

1. Pat the veal tenderloin dry with a paper towel.
2. Rub the tenderloin with salt pepper and thyme leaves.
3. Heat olive oil in a skillet over medium heat for 2 minutes.
4. Place the tenderloin in the skillet and sear each side for 2 minutes.
5. Add butter and garlic to the skillet and baste the tenderloin for 1 minute.
6. Transfer the tenderloin to a baking sheet and bake in a 400°F oven for 12 minutes.
7. Remove from the oven and let the meat rest for 5 minutes before slicing.

Doneness Guide

Below is our quick reference for internal temperatures.

Doneness	Internal Temperature °F
Rare	130
Medium Rare	140
Medium	145

We slice the veal tenderloin against the grain to preserve its buttery flavor and tender texture.

Equipment

We rely on these tools for precise slicing and even cooking. Each piece helps preserve the delicate texture of our Veal Tenderloin.

Knife and Cutting Board

We choose a sharp knife for smooth slicing of the tenderloin. We use a sturdy cutting board to hold the cut steady. This setup reduces unwanted movement and ensures a clean slice.

Oven-Safe Skillet or Roasting Pan

We need an oven-safe skillet or roasting pan that withstands high heat. This vessel lets us sear our Veal Tenderloin on the stovetop and then transfer it straight to the oven. We maintain even heat distribution and lock in juices.

Ingredients

We focus on the highest quality items to preserve the delicate taste of veal tenderloin. Our goal is to elevate its buttery richness and complement its natural juices.

Main Ingredients

• Veal tenderloin (2 pounds) trimmed
• 2 tablespoons of olive oil
• 2 teaspoons of Kosher salt
• 1 teaspoon of black pepper
• 1 tablespoon of freshly chopped thyme
• 2 tablespoons of unsalted butter
• 2 crushed cloves of garlic

Optional Ingredients

• 1 tablespoon of chopped rosemary
• 1 teaspoon of lemon zest
• ½ cup of white wine for deglazing

Prep Steps

We set the stage for our recipe by prepping the veal tenderloin. A few purposeful actions maintain its delicate texture.

Prepping the Tenderloin

We remove any “silver skin” from the tenderloin. We pat it dry with a paper towel. We ensure even thickness by gently pressing the meat. This helps us achieve a consistent sear.

Seasoning

We rub the veal with a thin coat of olive oil. We sprinkle it evenly with Kosher salt. We press black pepper and freshly chopped thyme onto the surface. We let the tenderloin rest briefly to lock in flavors.

Cooking Directions

We start by creating a rich crust on the veal tenderloin through a quick sear. We then move the skillet to the oven for an even roast that keeps the meat tender.

Searing

1. Set an oven-safe skillet over medium-high heat. Add 2 tablespoons of olive oil.
2. Wait until the oil is hot enough to shimmer. Gently lay the seasoned tenderloin in the pan.
3. Cook for 2 minutes on each side to form a golden-brown crust.
4. Drop in 1 tablespoon of unsalted butter. Tilt the pan to swirl the melted butter around the meat.
5. Add 2 crushed garlic cloves if desired. Let them sizzle briefly to infuse flavor.

Roasting

1. Preheat the oven to 400°F.
2. Transfer the skillet with the seared tenderloin into the oven.
3. Roast for 10 to 15 minutes depending on your preferred doneness. Use an instant-read thermometer for accuracy.
4. We follow these internal temperature guidelines:

Doneness	Internal Temperature
Rare	130°F
Medium Rare	135°F
Medium	140°F

1. Remove the tenderloin from the oven. Let it rest for at least 5 minutes. This ensures the juices redistribute for optimal tenderness.

Serving Suggestions

We slice our veal tenderloin into even medallions for easy plating. We like to arrange these succulent slices on a warm serving platter and drizzle the pan juices on top. This approach highlights the tender texture and preserves the meat’s buttery flavor.

Here are a few pairings that enhance the subtle richness of our veal tenderloin:

• Roasted Vegetables such as carrots brussels sprouts and baby potatoes. We toss them in olive oil salt and chopped thyme for a fragrant and colorful side.
• Buttery Mashed Potatoes whipped with warm milk and a pat of butter. We keep them creamy to complement the gentle bite of veal.
• Crisp Green Salad with leafy greens and a light vinaigrette. We enjoy the fresh crunch that balances the tender meat.
• Creamy Mushroom Sauce or a simple white wine reduction. We pour this gently over the slices to add an earthy or tangy note.

We often garnish with a sprinkle of freshly chopped thyme or rosemary. This final touch adds a bright herb aroma that ties our meal together.

For an estimate of recommended side portions we use the following guide:

Side Dish	Recommended Amount Per Person
Roasted Vegetables	1 cup
Mashed Potatoes	½ cup
Green Salad	1 cup
Optional Sauce	2 tablespoons

We keep our presentation simple to showcase the veal tenderloin as the centerpiece. We suggest plating each medallion with vegetables on one side and mashed potatoes or salad on the other. This arrangement brings balance and visual appeal to our dish.

Conclusion

We hope you feel inspired to create a tender flavorful dish that excites everyone at the table. Our approach is all about showcasing the natural appeal of high quality veal with minimal fuss. Every bite promises a delightful balance of taste and texture that makes this meal truly memorable

Give our recipe a try and enjoy an elegant experience that leaves you confident in your cooking. We look forward to hearing how it turns out so let us know how you elevate this cut in your own kitchen

Frequently Asked Questions

What makes veal tenderloin so appealing?

Veal tenderloin has a delicate texture and a buttery flavor that easily absorbs herbs and seasonings. Its natural richness remains intact when prepared with simple ingredients, making it a versatile option for both casual and special meals.

How should I season veal tenderloin?

Rub the tenderloin with olive oil, sprinkle it with Kosher salt, then press freshly ground black pepper and chopped thyme onto its surface. Allow the meat to rest briefly before cooking to lock in the aromas and enhance its overall flavor.

Do I need to remove the silver skin?

Yes. Removing the thin, silvery membrane ensures a tender bite, as the silver skin can become tough when cooked. Use a sharp knife to gently cut it away without removing too much meat.

What is the best way to cook veal tenderloin?

First, quickly sear the tenderloin in an oven-safe skillet over medium-high heat to develop a rich crust. Then transfer it to a preheated 400°F oven for about 10 to 15 minutes, depending on your desired doneness.

What internal temperatures are recommended for doneness?

For rare, aim for 125°F. Medium rare should reach 130–135°F, and medium is around 135–145°F. Use a meat thermometer for accuracy and remove the veal from heat once it hits your preferred temperature.

Why is resting the tenderloin important?

Letting the meat rest for at least five minutes allows the juices to redistribute evenly, ensuring each slice remains juicy and flavorful. This brief pause also makes the meat easier to slice.

How should I serve veal tenderloin?

Slice against the grain into even medallions, then arrange on a warm platter. Drizzle with any pan juices or a simple sauce, like a white wine reduction or mushroom cream. Serve alongside roasted vegetables, buttery mashed potatoes, or a crisp green salad.