One of the things that made this meal easy was the ability to reuse some leftovers from last night's Stuffed and Crusted Rack of Venison. This dinner serves 4.
The Sauce
- 1 cup Two Night Sauce leftover from last night (skim off any fat that formed overnight on the top of the sauce)
- 2 tablespoons black cherry preserves
- ½ cup dried cherries
- 1 tablespoon unsalted butter
In a small sauce pan, bring the sauce to a boil over hight heat. As soon as the sauce begins to boil, reduce the heat to maintain a low simmer. Add cherry preserves and dried cherries. Allow to reduce by about one third. Just before serving, remove from heat and swirl in the butter. Spoon over sliced veal.
The Veal
Preheat oven to 400°.
Divide the leftover two night crumb mix in half. Set one half aside to use with the celery root and potato bake. To the other half, add 1 tablespoon dried Herbes de Provence.
Season a 2-½ pound veal tenderloin with salt, pepper, and paprika. Heat a nonstick skillet over high heat. Sear veal on all sides,
Transfer veal to a cutting board. Slather with Dijon mustard. Roll tenderloin in crumb mixture, pressing the crumbs into the surface. Place on a roasting rack set in a roasting pan. Roast for 20 minutes. Check with an instant read thermometer. I like mine at 130°, which is moving from rare to medium rare. YMMV, however, so adjust time as necessary.
Transfer veal to a cutting board, tent with foil, and allow to rest for 10 minutes. Slice thinly. Plate and top with cherry sauce.
Celery Root and Potato Bake
- 1 medium celery root, peeled and cut into ¼-inch dice
- ½ tablespoon olive oil
- ½ medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- 1 cup mashed potatoes (left over from last night)
- ¼ cup Boursin garlic and herb cheese
- ¼ cup grated parmesan cheese
- 1 dried pear, diced
- 1 egg, beaten
- 2 teaspoons dried Italian herbs
In a medium saucepan, bring 3 cups water to a boil. Add a couple big pinches of salt and return to the boil. Add celery root and blanch for 5 minutes. Strain.
Heat a nonstick skillet over medium heat. Add olive oil, celery root, onion, salt, pepper, and paprika. Sweat until onions soften (about 7 minutes). Transfer to a large mixing bowl. Allow to cool. Add remaining ingredients and mix well. If the mixture is a bit soupy (mine was), add a bit more mashed potatoes and parmesan cheese. Divide among 4 ramekins. Top with reserved two night crumb mixture. Melt 2 tablespoons unsalted butter and drizzle ½ tablespoon over each ramekin. Put ramekins on a cookie sheet and bake for 15 minutes.
