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• 1 veal tenderloin
• salt & pepper
• 1 package applewood
smoked bacon,
pounded into thin slices
For the porcini:
• 1 lb. porcini
mushrooms, quartered
(you can substitute shitakes for porcini but do not cut too thin)
• 1-2 cloves garlic,
chopped
• 2 sprigs thyme,
chopped (more below)
• olive oil, enough to
generously coat the
mushrooms
• salt & pepper
For the vegetables:
• 1 head cauliflower,
florets removed, cut
into 1 1/2" pieces
• 4 cups fresh spinach,
washed and cut into
1/4" chiffonade, very
thin strips
• 2 shallots, chopped
• 2 sprigs thyme,
chopped
• 3 tablespoons
unsalted butter
• 1 quart heavy
whipping cream
• salt, pepper and
nutmeg, to taste
• grated Gruyere
cheese (optional)
high above Napa Valley, this dish may seem complicated, but it's really very easy
to prepare. Serve this meal with a robust Cabernet Sauvignon.
of pounded bacon together, lengthwise, to wrap veal from end to end. Roll the veal
up in the bacon.
2. When ready to cook, sear the rolled tenderloin in a heavy-bottomed, oven-proof
sauté pan on medium heat with a little bit of olive oil until each side is golden brown.
Place in the oven to finish cooking until a meat thermometer reaches 125°. Let
rest at least five minutes before slicing, which also allows you to time your side
ishes appropriately.
until golden brown, about 20 minutes.
Add chopped shallots and cook until translucent.
2. Add thyme, cauliflower and enough cream to just cover the cauliflower. Cook until
fork tender. Add spinach during the last 3-4 minutes of cooking. Season with salt &
pepper and a hint of nutmeg.
3. The cream will have reduced during the cooking. You may also add some grated
Gruyere cheese into this when you add the spinach to add to its richness.
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