Solomillo de Ternera: A Luxurious Spanish Delicacy

Spread the love

Solomillo de Ternera, or Veal Tenderloin, is a prized cut known for its tender texture and delicate flavor. In Spanish cuisine, this cut of meat is often prepared simply to allow its natural qualities to shine. Whether grilled, pan-seared, or roasted, Solomillo de Ternera is a versatile ingredient that lends itself well to various culinary techniques, making it a favorite among both chefs and home cooks alike.


  • 4 veal tenderloin steaks, about 6-8 ounces each
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • Salt and pepper to taste
  • 1/2 cup dry red wine
  • 1/2 cup beef broth
  • 2 tablespoons butter
  • Fresh thyme or rosemary sprigs for garnish


  1. Prepare the Veal Tenderloin:
    • Pat dry the veal tenderloin steaks with paper towels. This helps to ensure a better sear when cooking.
  2. Season and Sear the Steaks:
    • Season both sides of the veal tenderloin steaks generously with salt and pepper. In a large skillet or frying pan, heat olive oil over medium-high heat until hot but not smoking. Add the veal steaks and sear for about 3-4 minutes on each side, or until they develop a golden brown crust. Adjust the cooking time based on your preferred level of doneness.
  3. Add Garlic and Deglaze the Pan:
    • Reduce the heat to medium. Add minced garlic to the skillet and saut√© for about 1 minute, until fragrant. Be careful not to burn the garlic.
    • Pour in the dry red wine and beef broth, scraping up any browned bits from the bottom of the skillet. Let the liquid simmer and reduce by half, stirring occasionally.
  4. Finish Cooking the Veal Steaks:
    • Add butter to the skillet, swirling it around until melted and incorporated into the sauce. Continue to cook the veal steaks for another 2-3 minutes, spooning the sauce over them occasionally, until they reach your desired level of doneness (medium-rare to medium is recommended for veal tenderloin).
  5. Rest and Serve:
    • Once cooked to your liking, remove the veal tenderloin steaks from the skillet and let them rest on a cutting board for a few minutes. This allows the juices to redistribute within the meat.
  6. Garnish and Presentation:
    • Slice the veal tenderloin steaks against the grain into thick slices. Arrange on a serving platter or individual plates. Spoon the pan sauce over the slices and garnish with fresh thyme or rosemary sprigs for an aromatic touch.

Variations and Serving Suggestions:

  • Side Dishes: Solomillo de Ternera pairs well with a variety of sides, such as roasted potatoes, grilled vegetables, or a simple green salad with vinaigrette.
  • Enhance the Sauce: For a richer sauce, you can add a splash of heavy cream or a tablespoon of Dijon mustard to the pan sauce before serving, stirring until well combined.

Conclusion: Solomillo de Ternera exemplifies the elegance and simplicity of Spanish cuisine, showcasing the quality and versatility of veal tenderloin. Whether prepared for a special occasion or enjoyed as a weeknight indulgence, this dish highlights the tender texture and delicate flavor of veal, enhanced by a savory pan sauce. By following this recipe, you can recreate a taste of Spain in your own kitchen, celebrating the rich culinary heritage of Mediterranean cooking with every bite.

Enjoy the luxurious flavors of Solomillo de Ternera and savor the tender perfection of veal tenderloin, complemented by a flavorful pan sauce that elevates the dish to a memorable dining experience!

Facebook Comments

Written by Robert Zelesky

Leave a Reply

Your email address will not be published. Required fields are marked *

Lomo de Cerdo a la Naranja: A Flavorful Spanish Dish

Chuletillas de Cordero: A Delicious Spanish Delicacy