Los vascos grande réserve
Accompanied by rolled veal tenderloin with sage
Suggested by Marcelo Gallardo, Technical Manager at Viña Los Vascos
Ingredients
- 2 pieces of veal tenderloin - 400g (1lb) each
- 8 very thin slices Comté cheese
- 8 very thin slices mild chorizo sausage
- 1 bunch fresh sage
- 1 tablespoon purple grape mustard
- Salt, pepper
- Olive oil
- 10cl (4 fl oz) cherry juice
For 4 persons Preparation time: 20 minutes | Cooking time: 20 minutes
The recipe :
Slice the tenderloins lengthways, lay them flat, season the inside with salt and pepper. Put 4 sage leaves, 4 slices of Comté cheese and 4 slices of chorizo sausage in each one, spread a thin layer of mustard along the length of the meat. Roll up each tenderloin tightly, tie them into small packages. Brown them all over in olive oil on high heat for about 20 minutes. Turn off the heat, cover and leave to sit for 5 minutes. Cut the rolls into slices. Deglaze the juice from the rolls in the frying pan with 10cl (4 fl oz) of water and the cherry juice, reduce. Serve the rolls with the sauce.
The wine :
This powerful wine is very rich in aromas: black candied cherry, spice and vanilla. The tannins are round and silky leading to an excellent finish which is very persistent and peppery; it requires a dish which can hold its own.
The complexity of the chosen ingredients is the perfect answer.
Serve with a young Los Vascos Grande Réserve
