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1
Pat 3 tbsp. garlic evenly onto surfaces of veal tenderloins. Refrigerate, covered, 2 to 4 hours.
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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.
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3
Grill or panbroil tenderloins 20 to 25 minutes or to desired doneness, turning and brushing frequently with Balsamic Glaze.
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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.
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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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