Gundheim Mandelbrunnen Pinot Noir trocken -Lagenwein-

Ingredients

• 800 gVeal tenderloin, whole
• 12 piecesShallots
• 80 gButter
• 40 gPanko breadcrumbs
• 3 tbspFresh herbs (thyme, rosemary, parsley)
• 150 mlDry red wine
• 200 mlVeal stock
• 1 tspHoney
• 1 tbspBalsamic vinegar
• 2 tbspOlive oil
• 1 pinchSea salt and pepper

Preparation

1. 1Peel and halve the shallots, caramelize them lightly in a pot with the honey, then deglaze with the red wine and balsamic vinegar.
2. 2Add the veal stock and simmer the shallots over low heat until the liquid has almost completely reduced and has a syrupy, glossy consistency.
3. 3For the crust, mix the softened butter with the finely chopped herbs and panko breadcrumbs, roll out flat between two sheets of plastic wrap, and chill in the refrigerator until firm.
4. 4Trim any silverskin from the veal tenderloin, season with salt and pepper, and sear quickly on all sides in a hot pan with olive oil.
5. 5Preheat the oven to 160°C (320°F). Place the meat in a baking dish, top with the prepared herb-butter slab, and cook in the oven for approximately 18 minutes.
6. 6Just before the end of the cooking time, switch to the grill function to brown the crust to a golden color, aiming for an internal temperature of about 54°C (129°F).
7. 7Remove the meat from the oven, let it rest for 5 minutes, slice into medallions, and serve on preheated plates with the shallot confit.