Herb Crusted Veal Tenderloin and Celery Root and Pear Sformato with Cherry Sauce

Ingredients

• 4 servings pepper black freshly ground
• 0.5 cup bread crumbs fresh white made from day old sandwich loaf, discarding the crust
• 4 servings butter 
• 1 pound celery root diced peeled
• 0.8 cup cherries fresh pitted quartered
• 1 tablespoon dijon mustard 
• 2 large eggs 
• 3 inch fontina 
• 2 cloves garlic minced
• 4 servings herbs mixed finely chopped sage, rosemary and thyme
• 0.5  onion minced
• 2 tablespoons blackstrap molasses 
• 2 tablespoons olive oil extra-virgin
• 2 tablespoons parsley leaves italian finely chopped
• 1  forell pear cored peeled cut into 1/4-inch pieces
• 0.5 cup port wine 
• 1 cup potatoes mashed
• 4 servings salt 
• 1 medium shallots finely minced
• 1 sprig thyme leaves 
• 2 tablespoons butter unsalted
• 1.5 pound veal tenderloin 
• 3 cups veal stock 

Equipment

• bowl
• frying pan
• oven
• whisk
• pot
• sieve
• ramekin
• slotted spoon

Directions

1. Preheat oven to 375 degrees F.
2. Brush 4 (3-inch) ramekins with butter and coat with fresh bread crumbs, tapping out and reserving excess. In a large pot of boiling water, blanch celery root with pinch of salt, garlic and thyme for 5 minutes.
3. Remove from water using slotted spoon.
4. In a large skillet, on medium-high heat, heat 1 tablespoon of olive oil.
5. Add the minced onions and celery root, season with salt and pepper and cook, stirring, until onions are golden.
6. Remove from heat. In a medium bowl, beat eggs and whisk in the pear, chopped parsley, mashed potatoes, celery root mixture and salt and pepper. Fill ramekin half way with celery root mixture.
7. Place 1 fontina cube in the middle, then finish filling ramekin with celery root mixture and cover with reserved bread crumbs.
8. Bake in the oven for 15 minutes.
9. To make the cherry sauce: In a medium skillet, heat remaining olive oil on low heat.
10. Add shallots and cook until golden.
11. Add 1/2 cup of the cherries, molasses, port wine, and veal stock. Reduce the sauce to 1 cup. Strain sauce through a chinois or fine meshed sieve into a clean bowl and whisk in the butter to finish. Season, to taste.
12. Add remaining cherries to sauce. Set aside and keep warm.
13. To make the Veal.
14. Brush veal with Dijon mustard. Season with salt and pepper and roll in mixed herbs. In a large skillet, heated on medium-high, add olive oil and sear the veal on all sides. Finish to cool in the preheated oven until medium rare, about 5 to 10 minutes.
15. Remove meat from skillet and allow to rest. Slice veal right before serving
16. On a large serving platter, arrange celery root sformato on bottom of platter, place sliced veal on top and drizzle with cherries and sauce.