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Grilled Marinated Veal Tenderloin with Micro Greens and Sartori Asiago Cheese



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1 cup white balsamic vinegar
3/4 cup Extra-virgin olive oil, divided
1/3 cup (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
24 ea. focaccia slices, 1 x 3 inch
1/4 cup (1/2 oz.) shredded sartori asiago cheese
6 cups (5-1/2 oz.) micro or baby greens
36 ea. (8 oz.) blanched asparagus tips, 3 inch bias cut
3 oz. shaved sartori piave cheese
2 tbsp. balsamic syrup


  1. 1
    For Marinade: Combine marinade ingredients such as vinegar, 1/4 cup oil, shallots and thyme sprigs 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.
  2. 2
    For Vinaigrette: Pour reserved marinade in saucepan; bring to a boil. Cook until reduced by 1/2. Strain; let cool. Gradually whisk in 1/2 cup olive oil; set aside.
  3. 3
    For Asiago Focaccia: Top each focaccia slice with 1/2 teaspoon shredded Sartori Asiago Cheese. Toast in 350°F oven until lightly browned; set aside.
  4. 4
    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.


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

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cuisines European, Italian
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