From: Adapted from a recipe from Chef James Cassidy, Ram Intl., Lakewood, WA. Yield: 12 servings. MARINADE: 1⁄2 cup olive oil 2 Tbsp. minced garlic 2 Tbsp. Tabasco® Garlic Pepper Sauce 2 Tbsp. balsamic vinegar 1 1⁄2 Tbsp. cracked black pepper 1 Tbsp. finely chopped fresh rose-mary 1 bay leaf 1⁄2 tsp. kosher salt 4 1⁄2 lb. veal short tenderloins (IMPS/NAMP 347)CHAMPAGNE VINAIGRETTE: 2 Tbsp. Champagne vinegar 1 Tbsp. Dijon-style mustard 1 1⁄2 tsp. sugar 1⁄4 tsp. kosher salt 1⁄8 tsp. freshly ...
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