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Balsamic-Glazed Veal Tenderloin with Fettuccine, Baby Artichokes, Fennel and Sweet Peppers

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12
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INGREDIENTS

5 tbsp. minced fresh garlic, divided
3 to 4 ea. (3 lb.) veal loin, short tenderloin (IMPS/NAMP 347)
5 (4 oz.) shallots, sliced
1 cup olive oil, divided
1 cup balsamic vinegar
1/2 cup (4-1/2 oz.) Dijon-style mustard
2 tbsp. (1/4 oz.) minced fresh rosemary
6 (1-3/4 lb.) red and yellow bell peppers, cut into thin strips
1-1/2 lb. baby artichokes, quartered
3 fennel bulbs, trimmed, sliced, about 1-1/2 lb.
3 cups veal stock
6 tbsp. (1/2 oz.) chopped fresh oregano
1 tsp. crushed red pepper
6 tbsp. (3 oz.) butter
18 cups (5-1/4 lb.) cooked fettuccine, hot
shaved Parmesan or Romano cheese, as needed

INSTRUCTIONS

  1. 1
    Pat 3 tbsp. garlic evenly onto surfaces of veal tenderloins. Refrigerate, covered, 2 to 4 hours.
  2. 2
    For Balsamic Glaze: Sauté shallots in oil until lightly browned. Stir in vinegar and mustard. Reduce heat; cook until syrupy. Stir in rosemary. Cool.
  3. 3
    Grill or panbroil tenderloins 20 to 25 minutes or to desired doneness, turning and brushing frequently with Balsamic Glaze.
  4. 4
    Sauté bell peppers, artichokes, fennel and 2 tbsp. garlic in oil until crisp-tender. Add stock, oregano and crushed pepper; cook until stock is reduced by half. Stir in butter; keep warm.
  5. 5
    Plate ¾ cup vegetable mixture and 3 ounces sliced veal on top of 1½ cups pasta in shallow bowl. Garnish with cheese.

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cuisines European, North & South American
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