Are you looking for a fancy yet simple dish to impress your family or dinner guests? Then look no further than filet de veau au four marmiton. This delicious French classic, also known as oven-roasted veal tenderloin, is sure to elevate any dinner party or special occasion. With its tender and juicy meat, fragrant herbs, and savory spices, this dish is a feast for the senses.
In this blog post, we’ll take you through everything you need to know to make the perfect filet de veau au four marmiton. From the ingredients to the equipment, cooking time to serving suggestions, variations to substitutions, and more, we’ve got you covered. So let’s get started!
Ingredients
- 1 veal tenderloin (about 1.5-2 lbs)
- 3 cloves of garlic, minced
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh rosemary
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3 tbsp olive oil
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 2 tbsp unsalted butter
Instructions
- Preheat your oven to 400°F.
- In a small bowl, mix together the minced garlic, thyme, rosemary, salt, pepper, and olive oil to make a paste.
- Pat the veal tenderloin dry with paper towels, then rub the herb paste all over the meat.
- Place the tenderloin in a roasting pan and roast for about 30 to 40 minutes, or until a meat thermometer inserted into the thickest part of the meat reads 135°F for medium-rare or 145°F for medium.
- Remove the tenderloin from the oven and transfer it to a cutting board. Cover it with foil and let it rest for about 10 minutes.
- While the meat is resting, place the roasting pan on the stove over medium heat. Add the white wine and chicken broth to the pan and stir, scraping up any browned bits from the bottom of the pan.
- Simmer the sauce until it has reduced by half, about 5 minutes.
- Remove the pan from the heat and stir in the butter until it has melted and the sauce is smooth.
- Slice the tenderloin into 1/2-inch thick slices and serve with the sauce on the side. Enjoy!
Nutritional Information
Serving Size: 4-6
- Calories: 360
- Total Fat: 20g
- Saturated Fat: 7g
- Cholesterol: 125mg
- Sodium: 670mg
- Total Carbohydrates: 1g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 47g
Cooking Time
Preparation Time: 15 minutes
Cooking Time: 30-40 minutes
Total Time: 45-55 minutes
Equipment
- Roasting Pan
- Meat Thermometer
- Cutting Board
- Knife
- Small Bowl
- Whisk
Serving Suggestions
Filet de veau au four marmiton pairs well with a variety of sides, such as roasted vegetables, mashed potatoes, or a simple salad. It also pairs well with a dry white wine, such as a Sauvignon Blanc or Chardonnay.
Variations
If you’re looking to mix things up, here are a few variations you could try:
- Instead of veal tenderloin, you could use beef tenderloin, pork tenderloin, or even salmon.
- You could add other herbs and spices to the herb paste, such as oregano or paprika.
- You could add sliced mushrooms or shallots to the sauce for added texture and flavor.
Substitutions
If you don’t have all the ingredients on hand or want to make some substitutions, here are a few ideas:
- If you don’t have fresh herbs, you could use dried herbs instead. Just use half the amount called for in the recipe.
- If you don’t have white wine, you could use chicken broth or vegetable broth instead.
- If you’re looking for a dairy-free or vegan option, you could substitute the butter with a vegan butter or olive oil.
Storage
If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the meat in a baking dish and cover with foil. Bake in a preheated oven at 350°F until heated through, about 10-15 minutes.
Tips and Notes
- Make sure to let the meat rest for at least 10 minutes before slicing into it. This allows the juices to redistribute and keeps the meat moist.
- Use a meat thermometer to ensure that the meat is cooked to your desired level of doneness.
- Don’t forget to scrape up the browned bits from the bottom of the pan when making the sauce. This adds flavor and depth to the sauce.
Frequently Asked Questions
Q: Can I make this dish ahead of time?
A: Yes, you can prepare the herb paste and marinate the meat up to a day in advance. Simply wrap the meat tightly in plastic wrap and store it in the refrigerator until you’re ready to roast it. You can also make the sauce ahead of time and reheat it when you’re ready to serve.
Q: Can I use a different cut of meat?
A: Yes, you can use other cuts of meat, such as beef tenderloin, pork tenderloin, or even salmon. Just adjust the cooking time accordingly and use a meat thermometer to ensure that the meat is cooked to your desired level of doneness.
Q: Can I freeze the leftovers?
A: Yes, you can freeze the leftovers in an airtight container for up to 2 months. To reheat, defrost the meat in the refrigerator and then reheat in a baking dish covered with foil in a preheated oven at 350°F until heated through, about 20-25 minutes.
Final Thoughts
Filet de veau au four marmiton is a classic French dish that is sure to impress your guests. With its tender and juicy meat, fragrant herbs, and savory sauce, it’s a feast for the senses. Whether you’re hosting a dinner party or just want to treat yourself to something special, this dish is a great choice. So why not give it a try for yourself? We promise you won’t be disappointed!