Recipe

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