Grilled veal tenderloin with mushroom sauce

For the tenderloin:

• Clean the tenderloin from fats and bones. Ration into 150 g medallions.

For the mushroom sauce:

• Confit the mushrooms. To do this, blanch the mushrooms to clean them. Drain well and confit in sunflower oil over very low heat.
• Sauté onion in butter and oil. Once soft, add the mushrooms, (setting aside a mushroom for garnishing later) cover with white stock.
• Cook for approximately 15 minutes, blend and strain. Add a little reduced cream. Season to taste and set aside to serve.

For the garrison:

• Make a mashed potato.
• Slice the previously saved mushroom and lightly sauté with a little garlic in brunoise. Set aside.

For decoration:

• Cut vegetable chips (purple potato and sweet potato).
• Make some Kataifi dough nests.
• Chopped parsley.

ASSEMBLY

• Roast the tenderloin on the griddle.
• Sauté the slices of mushrooms for garnish.
• Arrange a tear shape of mashed potato on the plate and sprinkle the grated truffle on the spot to give it its full aroma.
• Place the roasted tenderloin.
• Pour a little mushroom sauce.
• Decorate with a kataifi nest and stuff with vegetable chips and slices of sautéed mushrooms.
• Sprinkle with parsley.