Receta de Veal loin with olives, tapenade and olive oil biscuit - Castillo de Canena

Name: Receta de Veal loin with olives, tapenade and olive oil biscuit - Castillo de Canena
Ingredients: 1 veal tenderloin (800 g (or 1 kg sirloin)); 1/2 kadaif package; 16 teaspoons breadcrumb; 2 teaspoons chopped parsley; 2 teaspoons dijon mustard (reduced with mayonnaise); 120 ml Extra Virgin Olive Oil - Picual Family Reserve; 60 g black olives Aragon; 40 g almond powder; Chopped rosemary (a pinch); Coarse salt; 2 teaspoons breadcrumbs; 50 ml Aceite de Oliva Virgen Extra Reserva Familiar PicualExtra Virgin Olive Oil Extra Virgin Olive Oil Picual Family Reserve; 12 g honey; 2 teaspoons cider vinegar; 250 g black olive (of Aragon); 10 g capers; 4 anchovies; Rosemary (fresh); Thyme (fresh); White pepper; Sauce; 1 tablespoon flour; 1 goblet brandy; 1 glass meat stock

www.castillodecanena.com

Delicious veal tenderloin topped with olive paste and tapenade cracker. Perfect for a special meal! 🐄橄📖 #VealLoin #Tapenade #OliveOilBiscuit

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Ingredients

1 veal tenderloin (800 g (or 1 kg sirloin))
1/2 kadaif package
16 teaspoons breadcrumb
2 teaspoons chopped parsley
2 teaspoons dijon mustard (reduced with mayonnaise)
120 ml Extra Virgin Olive Oil - Picual Family Reserve
60 g black olives Aragon
40 g almond powder
Chopped rosemary (a pinch)
Coarse salt
2 teaspoons breadcrumbs
50 ml Aceite de Oliva Virgen Extra Reserva Familiar PicualExtra Virgin Olive Oil Extra Virgin Olive Oil Picual Family Reserve
12 g honey
2 teaspoons cider vinegar
250 g black olive (of Aragon)
10 g capers
4 anchovies
Rosemary (fresh)
Thyme (fresh)
White pepper
Sauce
1 tablespoon flour
1 goblet brandy
1 glass meat stock