Recipe For Veal Tenderloin

Ingredients

• Veal tenderloin – 1.5 to 2 pounds, trimmed and patted dry
• Salt – 1 tablespoon, kosher or sea salt for even seasoning
• Freshly ground black pepper – 1 teaspoon, for balanced spice
• Olive oil – 2 tablespoons, to sear and enhance caramelization
• Unsalted butter – 3 tablespoons, for basting and rich flavor
• Fresh rosemary – 2 sprigs, to infuse aromatic herbal notes
• Fresh thyme – 2 sprigs, for subtle earthiness
• Garlic cloves – 3, crushed to release robust garlic aroma
• Shallots – 2 medium, finely minced to add sweetness to sauce
• Dry white wine – ½ cup, optional for deglazing and flavor depth
• Veal or beef stock – 1 cup, used to create a velvety pan sauce
• Lemon zest – 1 teaspoon, for a bright contrast to the richness