Veal Tenderloin Wrapped in Prosciutto with Pear Chutney & Port Vinaigrette

Veal Tenderloin Wrapped in Prosciutto on a Bed of Stilton Polenta with Pear Chutney and Port Vinaigrette

by Chef Robert Burcenski

Serves 4

For the Chutney, you will need:

6 semi ripe Bosc pears, peeled, cored, cut into 1/4 to 1/2-inch dice (about 1-3/4 lbs)

1 cup apple cider vinegar

1 cup dark brown sugar

½ cup raisins

1 teaspoon ground allspice

1 teaspoon curry powder

1 teaspoon salt

For the Port Vinaigrette, you will need:

2 tablespoons port wine

2 tablespoons walnut oil

2 teaspoons cider vinegar

1/4 teaspoon salt

For the Polenta, you will need:

3 cups reduced sodium chicken broth

1/4 teaspoon white pepper

1 cup coarse yellow polenta

4 ounces cream cheese, cut into pieces

4 ounces stilton cheese, cut into pieces

For the Veal, you will need:

4 boneless veal or beef tenderloin steaks (8 ounces each)
4 slices prosciutto (2 ounces)
1 tablespoon olive oil

Do ahead of time…
Prepare Pear Chutney
In a 3-4 quart saucepan, combine pears, vinegar, brown sugar, raisins, allspice, curry and salt. Bring to a simmer over medium heat. Simmer uncovered, stirring frequently until pears are very tender and liquid has evaporated, about 30 minutes. (Be careful not to burn). Keep warm until serving or reheat. Leftovers can be refrigerated for up to 1 week.
Makes 4 cups

Prepare vinaigrette
Combine wine, oil, vinegar and salt in a squeeze bottle or shaker jar. Shake well until emulsified.

30 minutes before serving…
Polenta
Place stock and white pepper in a deep saucepan and bring to a boil. Turn off heat. Gradually stir in polenta. Return to heat and bring to a simmer. Cover and cook over low heat, stirring every 5-10 minutes until polenta is soft and thickened, about 25 minutes. Stir in the cheeses. Cover and set aside until serving.

Just before serving…
Veal or Beef
If using veal, tuck tail ends under to make a consistent thickness. Wrap each steak with a slice of prosciutto. Heat 2 teaspoons olive oil in a skillet over medium-high heat. Brown steaks on all sides to crisp prosciutto (2 to 3 minutes total). Remove meat from pan. Cut each steak into 3/4-inch thick medallions. Add remaining oil to pan. Return medallions to pan cut sides down, and cook on medium-high about 2 minutes per side or to desired doneness.

To serve..
Spoon one-fourth of the polenta onto a warmed plate, top with 1/4 cup warm pear chutney, arrange medallions from one steak on top of chutney and top with another 1/4 cup pear chutney. Drizzle 1 tablespoon vinaigrette around polenta. Repeat to make four servings.

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