Veal Tenderloin & Shiitake Mushrooms with Goat Cheese Ravioli & Port Wine Sauce

"INN The Kitchen at Abingdon Manor"
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Entrees: Veal Tenderloin & Shiitake Mushrooms with Goat Cheese Ravioli & Port Wine Sauce

Ingredients Veal
2 pounds veal tenderloin eye
3 tbs extra virgin olive oil
1/2 cup white wine
1 cup beef broth
8 ounces shiitake mushrooms, halved or quartered depending on size
3 tbs butter or clarified butter
zest from 1 lemon
Fresh thyme
Salt and pepper

Ingredients Ravioli
2 oz pancetta, finely diced
1 tsp minced garlic
8 oz fresh spinach, chopped
5 oz goat cheese
1/4 tsp salt
1/4 tsp finely ground black pepper
24 wonton wrappers (3" size)
1 egg yolk beaten with 1 tablespoon water

Ingredients Port Wine Sauce
3 tbs unsalted butter
2 tbs minced shallots
1/3 cup pine nuts and extra for garnish
2 cups port wine
1 cup beef broth
2 sprigs fresh thyme
Salt and freshly ground black pepper

Cut veal into 1" medallions. Place in an open pan and season with lemon zest, salt, pepper & thyme. Sprinkle with olive oil and set aside for 1 hour. Prepare the port wine sauce: Heat 1 tablespoon butter in saucepan. Add shallots and cook until translucent, about 3 minutes. Add 1/3 cup pine nuts and sauté for 2 minutes. Add port wine and boil gently until reduced by half. Add stock and thyme and cook for 10 minutes. Transfer to food processor and blend until very smooth. Strain through a fine sieve, return to saucepan and bring to a boil. Reduce to 3/4 cup. Season with salt and pepper, taste and adjust seasoning. Remove from heat, swirl in remaining 2 tablespoons butter and set aside. Can be made ahead and gently reheated prior to serving. Prepare the ravioli: Cook pancetta over medium heat in a non-stick skillet until slightly crisp. Add garlic and spinach, cook about 2 minutes. Spinach will wilt and reduce in volume. Add the goat cheese, salt and pepper and combine. Set aside to cool. Place 12 wonton wrappers on work surface and put 1 tablespoon of spinach mixture in the middle of each square. Using a small basting brush, brush the egg wash around the edge. Top with another wrapper and press firmly to close making sure to remove excess air bubbles. Using a cookie cutter, ravioli cutter or knife, cut into approximately 2 1/2" round circles and discard excess. Ravioli can be covered in a single layer on a baking sheet and refrigerated until ready to cook. Bring a pot of water to boil, add ravioli, a few at a time and cook until they float to the top. Approximately 1 1/2 minutes. Remove with a slotted spoon and drain on paper towels. Prepare the veal: Heat 2 tablespoons of butter in a large heavy skillet and brown the veal quickly on all sides, being careful not to burn butter. Remove to platter. Add additional 1 tablespoon butter to pan and sauté mushrooms until nicely brown and most of liquid is evaporated. Remove to meat platter. Discard the fat in the pan and deglaze with white wine. Let wine reduce by half and add beef broth and any juices accumulated on meat platter. simmer on medium-low heat for about 5 minutes. Return veal and mushrooms to pan and simmer until warmed through and sauce is thick enough to just glaze the meat. To serve: Place medallions of veal with mushroom glaze on one side of plate. Place 2 ravioli on each plate, topping with several tablespoons of port wine sauce. Use additional pine nuts and sprig of thyme to garnish.


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