Italian veal tenderloin in a sesame crust with soy sauce and carrot flan
Ingredients (4 people)
- 800 grams of Italian veal tenderloin
- 100 ml of aged soy sauce
- 1 teaspoonful of thousand-flower honey
- 60 grams of white sesame seeds
- Extra virgin olive oil from Puglia
Elaboration
Clean the Italian veal tenderloin and cut into 4 médaillons. Place in the soy sauce to marinate for 10 minutes each side. Spread the white sesame seeds on oven paper. Dry the soy sauce from the médaillons then place them on the seeds, pressing gently and turning to coat them with the seeds. Brown quickly in a pan with the oil. Then place in an oven with a probe, at a temperature of 58°C in the centre of the meat and 140°C in the oven chamber. Emulsify 1 teaspoonful of soy sauce, 1 teaspoonful of honey and a little oil.
Serve the sauce as a base with the médaillons on top.
For the carrot flan
- 125 grams of cooked carrots
- 125 grams of fresh cream
- 3 egg whites
- 1 spoonful of grated Parmesan cheese
- Salt and white pepper
Elaboration
Blend all the ingredients in a mixer. With aid of a jug, place the mixture into buttered moulds. Place in an oven pan containing a little water and cook (in a bain-marie) at 120°C for 25/30 minutes.
Arrange each médaillon on the plate with the carrot flan and the emulsion.
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