Bronzed Veal Tenderloin Ciabatta

RH Staff

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 ground black pepper
1⁄4 cup canola oil
SWEET AND SOUR ONIONS:
3 Tbsp. unsalted butter
1 Tbsp. minced garlic
1 1⁄2 lb. sliced onions,
1⁄4 ” thick
2 Tbsp. red wine vinegar
2 Tbsp. honey
1⁄2 tsp. kosher salt
1⁄4 tsp. freshly ground black pepper
***
1 cup unsalted butter, softened
1⁄2 cup minced garlic
as needed, kosher salt
as needed, freshly ground black pepper
12 ciabatta rolls, split
6 oz. spring lettuce mix
24 tomato slices
12 oz. roasted red bell peppers, cut into julienne strips
12 oz. Sartori Fontina Cheese slices
as needed, fresh-cut fries

For marinade: Combine marinade ingredients in large nonreactive container. Add veal short tenderloins; turn to coat. Refrigerate, covered, 3 to 4 hours.

For Champagne vinaigrette: Whisk vinegar, mustard, sugar, salt and pepper in small bowl until sugar is dissolved. Gradually whisk in oil until emulsified. Cover and refrigerate until ready to serve.

For sweet and sour onions: Heat butter and garlic in saute pan until garlic is fragrant. Add onions; cook over low heat until golden brown. Deglaze pan with vinegar and reduce by 1/2. Add honey; simmer 1 minute or until heated through. Season with salt and pepper. Keep warm; set aside.

Combine butter and garlic. Set aside. Remove veal tenderloins from marinade; discard marinade. Season veal with salt and pepper. Grill to medium doneness. Keep warm; set aside.

Per order: Spread 1 1/2 Tbsp. garlic butter on cut sides of ciabatta roll. Grill, cut sides down, until lightly toasted.

Toss 1/2 oz. lettuce mix with 1 1/2 tsp. vinaigrette. Slice 4 oz. tenderloin. Layer bottom roll with lettuce mixture, 2 tomato slices, 4 oz. tenderloin slices, 1 oz. onions, 1 oz. roasted peppers and 1 slice Sartori Fontina Cheese. Close sandwich; slice in half. Serve with fresh cut fries.

CATTLEMEN’S BEEF BOARD AND NATIONAL CATTLEMEN’S BEEF ASSOCIATION