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Veal with Treviso and Cipolline
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Brief Description
Veal dish that can be prepared in less than 30 minutes
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Main Ingredient
Veal
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Category: Beef
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
WSJ Off Duty, 1/12/2013, Chef Missy Robbins, A Voce Madison, New York City
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Feb 17, 2013
Number of Servings:
Ingredients:
- 4 - 4-ounce Veal Tenderloin Steaks
- 1 pinchs - Salt plus more to taste
- 2 sprigs - Rosemary leaves only, chopped
- 2 cloves - Garlic peeled and roughly chopped
- 7 tablespoons - Extra-Virgin Olive Oil
- 16 whole - Cipolline Onions Trimmed and peeled
- 1/4 cups - Balsamic Vinegar
- 2 heads - Treviso 1 large or 2 small
- 1 tablespoons - Red Wine Vinegar
- 1 tablespoons - Aged Balsamic Vinegar plus extra for finishing
- - Freshly Ground Black Pepper to taste
- 1 - Lemon
Directions:
1. Rub both sides of veal steaks with a good pinch salt, rosemary and garlic. Let meat marinate outside of refrigerator until it reaches room temperature, at least 20 minutes.
2. Set a heavy, lidded pot over medium-low heat. Swirl in 2 tablespoons oil. Arrange onions so they fit in a single layer, with plenty of space around each one. Cover pot and gently cook onions, turning them every 5 minutes or so, until they brown evenly on all sides, about 15 minutes. If pot dries out, wet base with a small splash of water. Uncover pot and continue to cook onions, still turning regularly, until fork tender and golden but still holding their shape, about 5 minutes more. Deglaze pot with balsamic vinegar. Turn off heat and let onions rest in vinegar until serving.
3. Meanwhile, prepare meat and salad: Once meat is at room temperature, set a medium sauté pan over medium heat. Swirl in 4 tablespoons oil. Once oil is hot, shake seasoning off steaks, making sure all garlic is removed, and lay meat into pan. Cook at a steady sizzle, flipping once or twice, until both sides brown and center is tender and slightly rosy, 3-5 minutes per side. Let meat rest 5 minutes.
4. Quarter Treviso. Cut out and discard inner core. Place leaves in a large bowl. In a small bowl, whisk together red-wine vinegar, aged balsamic, 1 tablespoon oil and salt and black pepper to taste. Toss leaves with enough dressing to lightly coat.
5. Distribute veal among four plates. Arrange onions and salad alongside veal. Finely grate lemon zest over salad and drizzle with additional aged balsamic.
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