Tabasco Garlic Pepper Bronzed Veal Tenderloin Ciabatta with Sartori Fontina Cheese

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Yield:
12 servings

 

Recipe adapted from Chef James Cassidy, Ram International, Lakewood, WA


Ingredients:

Marinade:

  • 1/2 cup Olive oil

  • 2 Tbsp or 1 oz Minced garlic

  • 2 Tbsp Tabasco Garlic Pepper Sauce

  • 2 Tbsp Balsamic vinegar

    1-1/2 Tbsp Cracked black pepper

  • 1 Tbsp Finely chopped fresh rosemary

  • 1 each 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 or 1-1/2 oz Unsalted butter

  • 1 Tbsp or 1/2 oz Minced garlic

  • 1-1/2 lb Sliced onions, 1/4 inch thick

  • 2 Tbsp Red wine vinegar

  • 2 Tbsp Honey

  • 1/2 tsp Kosher salt

  • 1/4 tsp Freshly ground black pepper

  • 1 cup or 8 oz Unsalted butter, softened

  • 1/2 cup or 2-1/2 oz Minced garlic

  • Kosher salt as needed

  • Freshly ground black pepper as needed

  • 12 each Ciabatta rolls, split

  • 6 oz Spring lettuce mix

  • 24 each Tomato slices

  • 12 oz Roasted red bell peppers, cut into julienne strips

  • 12 each or 12 oz Sartori Fontina Cheese slices

  • Fresh cut fries as needed

Instructions:

Marinade:

  1. Combine marinade ingredients in large non-reactive container. Add veal short tenderloins; turn to coat. Refrigerate, covered, 3 to 4 hours.

Champagne Vinaigrette:

  1. 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.

Sweet and Sour Onions:

  1. Heat butter and garlic in sauté 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.

  2. Combine butter and garlic; set aside.

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

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

  5. Toss 1/2 oz lettuce mix with 1-1/2 tsp vinaigrette. Slice 4 oz tenderloin. Layer bottom of 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.


Veal Cuts - IMPS / NAMP

Loins, Short Tenderloin - 347