Veal Tenderloin Tataki, Anchovy Puree, Lemon, Capers

Ingredients

• 450 g (1 lb) of Quebec Veal tenderloin
• 125 ml (1/2 cup) sour cream
• 30 ml (2 tbsp) Dijon mustard
• A little olive oil
• 10 ml (2 tsp) lemon zest
• 65 ml (1/4 cup) finely grated Parmesan cheese
• 30 ml (2 tbsp) fried capers
• 30 ml (2 tbsp) small croutons
• Some sprouts
• Fleur de sel and freshly ground pepper

Anchovy Puree

• 6 anchovy fillets rinsed and chopped
• 15 ml (1 tbsp) capers, rinsed and chopped
• Juice and zest of half a lemon
• 1 sprig of oregano leaves, chopped
• 1 clove garlic, minced
• 170 ml (2/3 cup) olive oil

Preparation

1. Prepare the anchovy puree by mixing all the ingredients. Set aside.
2. Mix sour cream and Dijon mustard. Set aside.
3. Heat a skillet on high. Season the veal tenderloin and quickly sear in oil on all sides. The interior must remain completely raw. Remove from pan, slice thinly and spread on a large plate.
4. Garnish with the anchovy puree, sour cream with Dijon mustard, zest, parmesan cheese, fried capers, croutons, sprouts, fleur de sel and ground pepper.

Recipe from Dînette Magazine.