Veal tenderloin sauté on an olive and tomato sauce

minutes / 2 people
Veal tenderloin sauté on an olive and tomato sauce

Preparation

In a pan warm the butter, oil and herbs together then sauté the tenderloins on a high heat. Once cooked to taste, filter the cooking reduction and add it to a pan with the Saclà Olive and Tomato Stir Through sauce. Warm it up gently. On a plate put a layer of the olive and tomato sauce, then display the tenderloin and the French beans wrapped with a chive leaf into small bunches.

Ristorante Ca’ Vittoria

These delicious recipes were created by Sandra et de Gemma Strocco, chefs of the starred restaurant Ca’ Vittoria, located in the romantic surroundings of Asti, Piedmont, where Saclà is based.

www.ristorantevittoria.it

Ingredients

  • 2 tenderloin veal medallions x 125g each
  • 20g butter
  • 1 spoon extra virgin olive oil
  • A bunch of fresh seasonal herbs
  • 100g French beans gently steamed
  • 190g Saclà Olive and Tomato Stir Through sauce