REMOVING THE VEIL RECIPES

Steps:

• First make the sauce: Combine the shallot, thyme sprigs, bay leaf and red wine in a medium saucepan.  Bring to a boil over medium-high heat and cook until the wine is reduced by half, to about 1/4 cup.
• Reduce the heat to medium-low and add the Demi-Glace de Veau Gold® and the water, whisking until the Demi-Glace de Veau Gold® dissolves completely.  Bring the sauce to a simmer, and cook for 15 minutes, reducing the heat as needed to keep it just at a simmer.
• Season to taste with salt and pepper and whisk in the butter.  Strain the sauce through a sieve and reheat gently before serving.
• To roast the veal: Preheat the oven to 425 degrees.  Trim the silverskin from the tenderloin, rub it with olive oil, and season it liberally with kosher salt and cracked pepper.
• Place the tenderloin in a shallow roasting pan and roast it for 15-20 minutes.  Check the internal temperature by inserting an instant-read thermometer halfway into the thickest part of the meat.  For rare veal, remove the tenderloin from the oven at 120 degrees, for medium rare remove it at 125 degrees.  If the veal is not yet at the temperature you want, return it to the oven, and check the temperature again every 5-7 minutes.
• When the veal is done, transfer it to a cutting board, cover it loosely with aluminum foil, and let it rest for 5-10 minutes.
• To serve, carve the veal into slices and ladle the sauce over them.