Veal tenderloin carpaccio with quince jelly, cheese flakes and vinaigrette
15 min
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Fillet steak
0.55 kg
Quince jelly
0.125 kg
Medium golden apple
0.333 kg
Potatoes
0.083 kg
Sugar
0.042 kg
Wine viña mocen rueda verdejo, bottle
0.083 l
Water
0.167 l
Idiazabal cheese
0.063 kg
Walnut oil
0.125 l
Wine moscatel, bottle
0.001 l
Apple vinegar
0.001 l
Wholegrain mustard
20.833 g
Black olive
0.013 kg
Gherkins in vinegar
0.01 kg
Ground black pepper
0.083 g
Elaboration
For the tenderloin:
- Clean the tenderloin and wrap it in cling film.
- Reserve in the fridge to make cutting easier, boil the white wine and the sugar, and let the ingredients get very soft.
- Blend the apple compote, add the quince jelly and continue blending until the mixture is smooth. Then strain.
- Correct sweetness and thickness.
For the cheese flakes:
- Cut very finely in the cold meat cutter just before serving.
For the sweet and sour vinaigrette:
- Chop the black olives into a very fine julienne and the pickled gherkins into small cubes.
- Stir with a whisk the muscatel wine (25ml), the apple vinegar (15ml) and the wholegrain mustard. Once the mixture is smooth, add the oil, the salt, the pink pepper, the olives and the gherkins.
ASSEMBLY
- Spread some quince jelly and sweet and sour vinaigrette on the base of the plate.
- Cut the tenderloin in the cold meat cutter and place it on top of the cream.
- Warm it up in the wood-burner until the tenderloin is warm.
- Season with more vinaigrette, Maldon salt and the cheese flakes.
- Serve with a teaspoon of quince jelly.
Nutritional information (1 portion)
Energy
329.35
kcal
Carbohydrates
31.66
g
Proteins
25.32
g
Lipids
35.37
g
Fiber
2.51
g
Saturates
7.76
g
Monounsaturated fatty acids
7.69
g
Polyunsaturated fatty acids
17.64
g
Cholesterol
84.39
mg
Calcium
109.8
mg
Iron
3.56
mg
Zinc
3.85
mg
Vitamin A
54.48
ug
Vitamin C
9.67
g
Folic acid
16.8
ug
Salt (Sodium)
281.83
mg
Sugars
28.22
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Juices, milkshakes and beverages
- Beers
- Cocktails
- Finger foods
- Sándwich
- Dessert
- Birds
- Bread and pastries
- Main course
- Meats
- Salads
- Pizzas, patty
- Shellfish
- Pasta
- Pastries
- Ice creams and sorbets
- Breakfasts and brunch
- Soups and creams
- Coffee, chocolate and infusion
- Legumes
- Burguers
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- liqueur
- Appetizers and canapes
- Cuisine type
- Temperature
- Additional culinary preparation
- Conservation technique
- Origen de la leche
- Type of milk
- Denominación
- Race
- Texture
- Coagulación
- Curación
- Form
-
Maridaje bebida
- Cava
- Cava brut nature
- Cerveza rubia
- Blanco seco de fermentación o crianza en barrica
- Bougogne passetoutgrains
- Cerveza densa
- Champagne
- Cotes de Rousillon
- Creams suaves
- Fino
- Garnatxa
- Graves
- Jérez seco
- Beer with body and high graduation
- Acid and young white wine
- Sweet white wine
- Cratf beer
- Fresh and young
- Manzanilla de Jerez
- Maury
- Sweet liquors
- Mistela
- Moscatel
- Olorosos secos
- Orujo de sidra
- Red pale
- Rosado
- Sautemes
- Sidra
- Stout
- Tinto de media crianza
- Tinto jóven o de corta crianza, afrutado y aromático
- Tintos reserva
- Tintos sin crianza
- Tokay
- Blanco ligero
- Manzanilla
- Merlot
- Pinot Noir
- Rosados fuertes
- Tintos golosos
- Tintos viejos y densos
- Fruity white
- Young
- Barrel-fermented white
- Corporeal beer
- Fortified
- Food pairing
- Tratamiento de la leche
-
Premios
- Campeón supremo ICA 2015
- Champion of Champios WCA
- Cincho de oro "Cheese Awards 2016"
- Concurso agricola general de París
- Concurso de la Fira de Sant Ermengol de la Seu d’Urgell, en el 2019
- Ganador quesos de pasta prensada de oveja
- Ganador WCA 2016
- International Cheese Awards 2011
- Medalla de bronce WCA 2009
- Medalla de oro Gourmet Quesos 2019 categ. ahumados
- Medalla de oro Internacional Cheese Awards 2019
- Medalla de oro WCA 2016
- Mejor queso absoluto Salón Gourmet 2015
- Mejor queso de España del concurso oficial del Ministerio Agricultura 2013
- Mejor Queso del Mundo 2017 WCA
- Plata Internatioal Cheese Awards 2011
- Plata WCA 2010
- SuperGold WCA 2013
- Fat percentage
- Production site
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed