Grilled Veal Tenderloin Steaks with Black Olives

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Yield:
12 servings

 

Beacon Restaurant, New York, NY, Chef Waldy Malouf


Ingredients:

Marinade:

  • 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)

Sauce:

  • 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

Garnish:

  • Chopped fresh parsley as needed

Instructions:

Marinade:
Yield: 2 cups

  1. 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.

Sauce:

  1. Combine reserved marinade and lemon juice for sauce. Set aside.

  2. Brush both sides of lemon slices with oil. Grill until lightly browned. Set aside.

  3. 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.


Veal Cuts - IMPS / NAMP

Loins, Short Tenderloin - 347