Grilled Veal Tenderloin Steaks with Black Olives
Beacon Restaurant, New York, NY, Chef Waldy Malouf
1-1/2 cups Extra-virgin olive oil
2 oz Oil-cured ripe olives, coarsely chopped
2 oz Capers, drained
1/2 oz Chopped fresh parsley
1 Tbsp Minced garlic
1 Tbsp Chopped shallot
3 each or 1/4 oz Anchovy fillets
1 tsp Ground cumin
1/2 tsp Freshly ground black pepper
12 each or 4-1/2 lb Veal loin, short tenderloins (IMPS/NAMP 347)
1 cup Reserved marinade
1/2 cup Lemon juice
12 each Lemon slices, pits removed
As needed Extra-virgin olive oil
Kosher salt as needed
Freshly ground black pepper as needed
6 oz Oil-cured ripe olives, coarsely chopped
Chopped fresh parsley as needed
Yield: 2 cups
Cut veal tenderloins crosswise into 6 oz steaks. Place marinade ingredients in food processor container; process until smooth. Pour 1 cup marinade in large non-reactive container. Add veal; turn to coat. Refrigerate, covered, 30 to 45 minutes. Reserve remaining marinade.
Combine reserved marinade and lemon juice for sauce. Set aside.
Brush both sides of lemon slices with oil. Grill until lightly browned. Set aside.
Season both sides of 1 veal tenderloin steak with salt and pepper. Grill until medium doneness. Serve with 1 oz lemon sauce, 1/2 oz olives and 1 grilled lemon slice. Garnish with parsley.