Grilled Marinated Veal Tenderloin with Micro Greens and Sartori Asiago Cheese

Grilled Marinated Veal Tenderloin with Micro Greens and Sartori Asiago Cheese

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

Serves:
12 servings

Ingredients

Marinade:

  • 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

Vinaigrette:

  • 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

Instructions

Marinade:
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.

Vinaigrette:
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