with Roasted Garlic, Gorgonzola and Mushrooms
by Andrea Alden
Cook the mushrooms
- 2 heads garlic
- 2 tbsp. olive oil
- Salt and freshly ground black pepper
- 4 veal tenderloin filets, approx. 6 oz. each, and 1½ inches thick
- ¼ cup Gilroy Roasted Garlic paste
- 2 tbsp. butter
- 4 shallots, diced
- 1 cup sliced brown mushrooms
- 1 cup sliced shiitake mushrooms
- 1 cup quartered chanterelle mushrooms
- 2 tbsp. balsamic vinegar
- 1 tbsp. chopped fresh thyme
- ¼ cup veal stock
(beef stock will do in a pinch)
- 1 cup crumbled Gorgonzola cheese
If you haven’t already, make up a batch of Gilroy Roasted Garlic Paste. Don’t worry, we’ll wait.
30 minutes before you start cooking, rub the veal tenderloin with the Gilroy Roasted Garlic Paste. Leave the tenderloins to sit on the counter.
After letting the veal tenderloins marinate for about 20 minutes, preheat the grill to 325°F.
Prep the garlic by removing the tops and exposing the cloves. Season to taste with salt and pepper, drizzle with olive oil. Wrap the heads in foil.
Insert a meat thermometer, like Napoleon’s Wireless Digital Thermometer, into the thickest part of any of the veal pieces; place the veal and the foil wrapped garlic on the grill. Use indirect heat to cook the veal and garlic for about 45 to 60 minutes or until the garlic is tender and the veal reaches 125°F.
When the veal is at about 115°F, melt the butter in a frying pan, or Napoleon’s Stainless Steel Wok, over your side burner. Fry the shallots until they’re tender. Add the mushrooms and sauté them for about 10 minutes, or until tender. Stir in the vinegar, thyme, and roasted garlic (it should be tender by now, but be careful it will still be warm). Add the veal stock and bring the mixture to a boil, allowing the liquid to reduce by half. Season to taste with salt and pepper. Toss with the gorgonzola, or your preferred cheese.
Turn the side burner up to high and sear the veal tenderloin for 2 minutes per side, or until sear marks form. Remove the meat from the grill and allow it to rest for 5 to 10 minutes before serving.
Serve everything together, top the veal tenderloin with the mushroom and cheese mixture.
Serve topped with loads of sauce
garnish with extra cheese and parsley
Recipe courtesy Chef Ted Reader from Sticky Fingers and Tenderloins. Photography by Andrea Alden
Check out our quick video on how to reverse sear the perfect steak for more information about the grilling technique that was used in this recipe.
Serve your Veal Tenderloin with Roasted Garlic, Gorgonzola, and Mushrooms with mashed potatoes and your favorite fancy veggies, like asparagus. They pair perfectly with the Mushrooms and Gorgonzola topping too. With the amount of garlic served in this meal, things may get intense. Consider finishing the evening off with a pint of mint chocolate chip ice cream or another minty dessert. What will you cook for Mother’s Day?