Ayala N.16 Rosted Veal Tenderloin With Sunchoke Purée, Peas And Carrots

1. 1

   Prepare a medium bowl of cold water with lemon. Peel and quarter sunchokes, putting them directly in the water so they don't turn brown (oxidize).

2. 2

   Bring a large pot of salted water to a boil. Cook sunchokes for 12-15 minutes until completely tender, drain water, and crush with a vegetable masher. Blend with 1/2 cup hot chicken stock until completely smooth; season to taste with salt & pepper and hold warm.

3. 3

   Bring a medium pot of salted water to a boil and prepare an ice bath. Blanch peas for 30-45 seconds, until tender, remove with a large slotted spoon and chill.

4. 4

   Return water to a boil and add carrots for 6-7 minutes until tender but firm; chill in the ice bath. Reserve a few carrot tops/leaves for garnish.

5. 5

   Preheat the oven to 350?F and turn on the fan. Heat an oven-proof saute pan on medium high heat until smoking hot. Season room temperature veal generously with sea salt and the Alaya N.16 spice. Add grapeseed oil to the pan and sear meat on all sides until a deep golden color. Add aromatics (herbs/garlic), deglaze with 1/2 cup of chicken stock, and move to the oven for 5 minutes.

6. 6

   Remove string from veal and rest on the cutting board for 2-3 minutes before slicing. Reheat the sunchoke puree; add peas and carrots to the veal pan over medium heat until hot and serve over puree. Finish with the veal medallions and spoon the leftover pan juices over the top.

No additional tips available.