Seared Veal with Sweet Potato Rosti

The delicate flavour of tender, melt-in-your-mouth Ontario veal tenderloin is complemented with a crispy, sweet potato rosti. A simple but delicious meal idea that is sure to become a family favourite.

 1 lb (500 g) Ontario veal tenderloin
 1 tsp (5 mL) each salt and fresh cracked pepper, divided
 1 tsp (5 mL) dried thyme
 2 cups (500 mL) grated sweet potato
 ½ cup (125 mL) minced celery
 ½ cup (125 mL) grated red onion
 ¼ cup (60 mL) bread crumbs
 2 eggs, lightly beaten
 ¼ cup (60 mL) finely chopped cilantro
 2 tbsp (25 mL) vegetable oil, divided
Steps:
1

Slice veal into 8 medallions. Sprinkle with half of the salt and pepper, and thyme. Set aside.

2

In bowl, stir together sweet potato, celery, red onion, breadcrumbs, egg, cilantro and remaining salt and pepper. Divide into 8 “patties”

3

In a large non-stick skillet, heat half of the oil over medium heat. Brown half of the rosti, about 5 minutes per side until golden brown on both sides and tender. Repeat with remaining oil and rosti. Transfer to platter and keep warm in oven while cooking veal.

4

In same skillet, sear veal on both sides until golden on each side and a hint of pink remains, about 2 minutes per side. Serve hot with warm rosti.

Cook's Notes:
5

Makes 4 servings

Category

Ingredients

 1 lb (500 g) Ontario veal tenderloin
 1 tsp (5 mL) each salt and fresh cracked pepper, divided
 1 tsp (5 mL) dried thyme
 2 cups (500 mL) grated sweet potato
 ½ cup (125 mL) minced celery
 ½ cup (125 mL) grated red onion
 ¼ cup (60 mL) bread crumbs
 2 eggs, lightly beaten
 ¼ cup (60 mL) finely chopped cilantro
 2 tbsp (25 mL) vegetable oil, divided

Directions

Steps:
1

Slice veal into 8 medallions. Sprinkle with half of the salt and pepper, and thyme. Set aside.

2

In bowl, stir together sweet potato, celery, red onion, breadcrumbs, egg, cilantro and remaining salt and pepper. Divide into 8 “patties”

3

In a large non-stick skillet, heat half of the oil over medium heat. Brown half of the rosti, about 5 minutes per side until golden brown on both sides and tender. Repeat with remaining oil and rosti. Transfer to platter and keep warm in oven while cooking veal.

4

In same skillet, sear veal on both sides until golden on each side and a hint of pink remains, about 2 minutes per side. Serve hot with warm rosti.

Cook's Notes:
5

Makes 4 servings

Seared Veal with Sweet Potato Rosti