Follow Cookwork on Twitter
Follow Cookwork on Facebook

Tabasco Chipotle Veal Tenderloin Salad with Sartori Asiago Cheese

Beef30

rating

  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings
prepare
cook
1
serves

INGREDIENTS

2 cups diced white onions (1/2 inch), about 8 oz.
1.5 cups of Champagne Vinaigrette Magnifying_glass
1 cup Tabasco Chipotle Pepper Sauce
1 cup veal stock
1 cup cola (omitted brand name)
3/4 cup chopped fresh cilantro, about 1 oz.
1/2 cup fresh lime juice
1/4 cup vegetable oil
1 tbsp. minced garlic
1-1/2 tsp. ground cumin, toasted until fragrant
1 tsp. chili powder
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
4-1/2 lb. veal short tenderloins (IMPS/NAMP 347)
24 cups baby spring lettuce mix, about 1-1/2 lb.
9 cups sliced medium button mushrooms (1/8 inch thick), about 12 oz.
2-1/2 cups sliced zucchini (bias cut), 1/8 inch thick, about 12 oz.
3 cups sliced red onions (1/8 inch thick), about 6 oz.
2 cups carrots, cut into julienne strips, about 6 oz.
12 ea. (4 cups) chopped hard-cooked eggs
12 ea. Roma tomatoes, cut into quarters
4-1/2 cups shredded sartori asiago cheese, about 9 oz.

INSTRUCTIONS

  1. 1
    For Marinade: Combine marinade ingredients in large non-reactive container such as white onions, pepper sauce, stock, cola, cilantro, juice, vegetable oil, garlic, cumin, powder, 1/2 tsp. salt and 1/2 tsp. pepper. Add veal short tenderloins; turn to coat. Refrigerate, covered, 3 to 4 hours.
  2. 2
    Remove veal tenderloins from marinade; discard marinade. Season with salt and pepper; grill to medium doneness. Keep warm; set aside.
  3. 3
    Toss 2 cups lettuce mix, 1 oz mushrooms, 1 oz zucchini, 1/2 oz onions and 1/2 oz carrots with 2 Tbsp vinaigrette; place in center of plate. Top with 1/3 cup egg and 4 tomato quarters. Slice 4 oz tenderloins and lay shingled in front of salad. Sprinkle 3/4 oz Sartori Asiago Cheese over entire salad.

notes

Recipe adapted from Chef James Cassidy, Ram International, Lakewood, WA

recipe search tags

preparation methods
Meals/Courses
cuisines European, North & South American
Spinner Loading