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

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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

1

Pat 3 tbsp. garlic evenly onto surfaces of veal tenderloins. Refrigerate, covered, 2 to 4 hours.
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

Grill or panbroil tenderloins 20 to 25 minutes or to desired doneness, turning and brushing frequently with Balsamic Glaze.
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

Plate ¾ cup vegetable mixture and 3 ounces sliced veal on top of 1½ cups pasta in shallow bowl. Garnish with cheese.

preparation methods	Grill & BBQ, Marinate
Meals/Courses	Brunch - Savory, Entrees
cuisines	European, North & South American