Recipe adapted from Chef Russell DeCesare, CEC, Sodexho Corporate Services, New York, NY
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
-
Combine marinade ingredients in large non-reactive container. Add veal butt tenderloin; turn to coat. Refrigerate, covered, 2 hours.
-
Remove tenderloin from marinade; reserve marinade for vinaigrette. Pat tenderloin dry; season with salt and pepper. Grill tenderloin to medium doneness.
-
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.
