Veal Tenderloin with Pepper Sauce
This is a delicious dish that combines tender veal with an aromatic pepper sauce. The Chakapuli cocktail perfectly complements it, creating a complete flavor harmony.
Ingredients
- Cognac50 ml
- Cream (30% fat)200 ml
- Vegetable oil30 ml
- Dry White Wine100 ml
Instructions
8 steps- 1
Cut the veal tenderloin into 4 equal pieces. Season with salt and black pepper.
5 min
- 2
Heat the oil in a pan and fry the meat on all sides until golden brown. Transfer to a plate and let it rest.
10 min
- 3
In the same pan, add butter and melt it. Add ground black pepper and preserved green peppercorns. Simmer for 1 minute.
2 min
- 4
Pour in the cognac and carefully ignite it. When the flame goes out, add the cream and simmer until the sauce thickens (about 5 minutes).
7 min
- 5
Return the meat to the finished sauce and heat for 2-3 minutes.
3 min
- 6
For the Chakapuli cocktail: Finely chop the tarragon, green onion, and cilantro.
5 min
- 7
Mix the herbs, add white wine, tkemali sauce and water. Season with salt to taste.
3 min
- 8
Serve the veal tenderloin with pepper sauce and Chakapuli cocktail.
Nutrition
1 serving ≈ 225 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes