Roasted Veal Tenderloin
Grilled Heirloom Summer Beans, and Pistachio-Rosemary Salsa Verde
Chef Townsend Wentz of Oloroso | Philadelphia
Yield: 2 servings
Adapted by StarChefs | December 2020
INGREDIENTS:
Roasted Veal:
1 pound European veal top round, trimmed and tied
Kosher salt
Maldon sea salt
Black pepper, freshly ground
Neutral oil
2 tablespoons butter
2 cloves garlic
1 sprig rosemary
Grilled Bean Salad:
½ pound wax beans, trimmed and blanched
½ pound haricots verts, trimmed and blanched
½ pound Romano beans, trimmed, cut into 1-inch pieces, and blanched
Extra virgin olive oil
½ pint cherry tomatoes, halved
½ pint roasted red peppers, small diced
1 shallot, thinly sliced
1 lemon, zest and juice separated
Sherry vinegar
Piment d'Espelette
Rosemary-Pistachio Salsa Verde:
2 ounces rosemary, stems removed
Neutral oil
2 ounces basil, stems removed
2 ounces parsley, stems removed
2 ounces garlic, minced
2 ounces pistachios, shelled, toasted, and chopped
8 ounces extra virgin olive oil
Salt
1 lemon, zested and juiced
To Assemble and Serve:
Maldon sea salt
Piment d'Espelette
METHOD:
For the Roasted Veal:
Season the veal with salts pepper. Heat oil in a sauté pan over medium-high flame. Sear the seasoned veal until browned. Add the butter, garlic, and rosemary, lower heat, and baste veal for 1 minute. Cook veal until internal temperature reaches 125℉. Remove from heat and rest 15 minutes.
For the Grilled Bean Salad:
Toss the beans and snap peas with a small amount of olive oil and salt, and grill on a plancha until charred. Toss grilled beans and peas with tomatoes, roasted peppers, shallot, and zest. Add vinegar, lemon juice, olive oil, and Piment d’Espelette to taste. Reserve.
For the Rosemary-Pistachio Salsa Verde:
Fry rosemary in oil for 20 seconds, remove and drain. In a Vitamix blender, purée the leaf herbs, garlic, and a quarter of the pistachios with olive oil. Transfer to a mixing bowl, add salt, zest and juice of lemon, fried rosemary, and remaining pistachios. Adjust salt and texture as desired. Reserve.
To Assemble and Serve:
Slice Roasted Veal thinly against the grain. Transfer Grilled Bean Salad to a shallow serving plate, arrange sliced Roasted Veal on top, and dress with Rosemary-Pistachio Salsa Verde. Finish with Maldon sea salt and Piment d’Espelette.
