Maple Hazelnut Coffee Crusted Veal with Caramelized Apple

INGREDIENTS:
1 tablespoon sea salt or Kosher salt
1 teaspoon celery salt
2 tablespoons maple sugar
1 teaspoon granulated garlic
2 teaspoons granulated onion
1 teaspoon ground thyme
1 teaspoon black pepper, table grind
1/8 teaspoon cayenne pepper
1 ½  tablespoons ground hazelnut coffee
1 ½ lbs veal tenderloin
¼ cup grape seed oil

SPICE PREPARATION:
1. Mix all ingredients together.
2. Store in an airtight container.

VEAL PREPARATION:
1. Coat entirely the Veal tenderloin with the coffee crust
2. Heat a sauté pan with the oil and sear the veal on both sides
3. Finish cooking in a 350 degrees preheated oven until done medium rare.
4. Let the meat rest for 5 minutes and slice.

APPLE INGREDIENTS:
3 tablespoons unsalted butter                                                               
2 ea Granny Smith apple
1 tablespoon maple sugar
2 tablespoon apple vinegar
Salt & Pepper to taste

APPLE PREPARATION:
1. Peel, core and slice the apples.
2. In a sauté pan, heat butter, add sliced apples and maple sugar, cook until it
caramelizes.
3. Add the apple vinegar, sauté till tender add salt and pepper.

FOUR SERVINGS

Recipe by Daniel LaGarde, CEC, Executive Chef,
Do More With Maple!
© 2009 Québec Delegation Chicago
source: M. Laport
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