Grilled Marinated Veal Tenderloin with Micro Greens and Sartori Asiago Cheese



12 servings


Recipe adapted from Chef Russell DeCesare, CEC, Sodexho Corporate Services, New York, NY



  • 1 cup White balsamic vinegar

  • 1/4 cup Extra-virgin olive oil

  • 1/3 cup or 1-1/2 oz Thinly sliced shallots

  • 1/4 oz Thyme sprigs

  • 4-1/2 lb Veal butt tenderloin (IMPS/NAMP 346A), silver skin removed

  • Kosher salt as needed

  • Freshly ground black pepper as needed


  • 1/2 cup Extra-virgin olive oil

Asiago Focaccia:

  • 24 each Focaccia slices, 1 x 3 inch

  • 1/4 cup or 1/2 oz Shredded Sartori Asiago Cheese

  • 6 cups or 5-1/2 oz Micro or baby greens

  • 36 each or 8 oz Blanched asparagus tips, 3 inch bias cut

  • Kosher salt as needed

  • Freshly ground black pepper as needed

  • 3 oz Shaved Sartori Piave Cheese

  • 2 Tbsp Balsamic syrup


1-1/2 cups

  1. Combine marinade ingredients in large non-reactive container. Add veal butt tenderloin; turn to coat. Refrigerate, covered, 2 hours.

  2. Remove tenderloin from marinade; reserve marinade for vinaigrette. Pat tenderloin dry; season with salt and pepper. Grill tenderloin to medium doneness.

  3. Thinly slice veal on slicer; set aside.

Yield: 2 cups

Pour reserved marinade in saucepan; bring to a boil. Cook until reduced by 1/2. Strain; let cool. Gradually whisk in olive oil; set aside.

Asiago Focaccia:
Top each focaccia slice with 1/2 teaspoon shredded Sartori Asiago Cheese. Toast in 350°F oven until lightly browned; set aside.

Per order:
Toss 1/2 cup greens with 1 Tbsp vinaigrette. Fan 5 veal slices (4 to 5 oz) in circle on bottom of plate. Place 3 asparagus tips in pinwheel shape in center of plate; place tossed greens in center of asparagus wheel. Season with salt and pepper. Top greens with shaved Sartori Piave Cheese. Drizzle 1/2 tsp balsamic syrup over veal. Serve with 2 slices Asiago focaccia.

Veal Cuts - IMPS / NAMP

Leg, Butt Tenderloin - 346, 346A