Braised Veal Tenderloin and Hasselback Potatoes with Pesto Recipe

Ingredients:

• 2 veal tenderloins
• 6-8 medium-sized potatoes
• 4 tablespoons of olive oil
• 2 tablespoons of butter
• 1/2 cup of red wine
• 1/2 cup of chicken broth
• 1/4 cup of pesto
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375ºF.
2. Peel the potatoes and make thin slits across the tops but not going all the way through. Drizzle the potatoes with olive oil ensuring they are coated evenly.
3. Bake in the oven for 45-50 minutes until cooked through and tender, but still holding their shape.
4. While the potatoes are baking, season the veal with salt and pepper on both sides.
5. Place a large skillet over medium-high heat and add 2 tablespoons of olive oil and 2 tablespoons of butter.
6. Add the veal to the skillet and brown for 4-5 minutes on each side until golden. Reduce heat to medium, and add red wine and chicken broth, stirring occasionally and letting the liquids reduce by half.
7. Braise the veal for around 15-20 minutes until they reach an internal temperature of 145ºF for medium-rare, or longer if desired.
8. Remove the potatoes from the oven and drizzle them with pesto sauce.
9. Serve the potatoes and veal together on a plate, garnished with fresh herbs and your favorite sides.

Verdict:

This easy braised veal tenderloin and hasselback potatoes with pesto recipe is wholesome, yet sophisticated, making it perfect for special occasions or celebratory dinners. The tender meat is juicy and succulent, while the crispy yet smooth potatoes are sure to awaken your taste buds. The flavorful pesto sauce is the true star of this dish, tying together all the other ingredients for a deliciously satisfying meal.

Serving Suggestions:

This braised veal tenderloin and hasselback potatoes with pesto recipe pairs well with colorful sides such as green beans, mixed vegetables, or a refreshing salad. A glass of red wine or your favorite drink combination makes this dish even more enjoyable.