Recipe

Maple Hazelnut Coffee Crusted Veal

Maple Hazelnut Coffee Crusted Veal

Servings : 4

Directions : 30 minutes

Cook in : 20 minutes

Ingredients

Maple hazelnut coffee spice

15 mL (1 tbsp) sea salt or kosher salt
15 mL (1 tbsp) celery salt
30 mL (2 tbsp) maple sugar
15 mL (1 tbsp) granulated garlic
30 mL (2 tbsp) granulated onion
15 mL (1 tbsp) ground thyme
15 mL (1 tbsp) black pepper, coarsely ground
2 mL (1/8 tbsp) cayenne pepper
22 mL (1 ½ tbsp) ground hazelnut coffee

Veal

700 g (1 ½ lb) veal tenderloin
60 mL (¼ cup) grape seed oil

Caramelized Apple

45 mL (3 tbsp) unsalted butter
2 Granny Smith apples
15 mL (1 tbsp) maple sugar
30 mL (2 tbsp) apple vinegar
Salt and pepper to taste

Directions

Maple hazelnut coffee spice

Mix all ingredients together
Store in an airtight container

Veal

Completely coat the veal tenderloin with the coffee mixture
Heat oil in a sauté pan and sear veal on both sides
Finish cooking in a 180°C (350°F) preheated oven until done medium-rare
Let the meat rest for 5 minutes and slice

Caramelized apple

Peel, core and slice the apples
In a sauté pan, heat butter, add sliced apples and maple sugar and cook until caramelized
Add the apple vinegar, sauté until tender, add salt and pepper

Photo by ricnoyle.com