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
-
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:
-
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.
