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Tabasco Garlic Pepper Bronzed Veal Tenderloin Ciabatta with Sartori Fontina Cheese



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1/2 cup olive oil
1.5 cups of Champagne Vinaigrette Magnifying_glass
1/2 cup + 3 tbsp. minced garlic, divided
2 tbsp. Tabasco Garlic Pepper Sauce
2 tbsp. balsamic vinegar
1-1/2 tbsp. cracked black pepper
1 tbsp. finely chopped fresh rosemary
1 ea. bay leaf
1 tsp. kosher salt
4-1/2 lb. veal short tenderloins (IMPS/NAMP 347)
3 tbsp. unsalted butter, about 1-1/2 oz.
1-1/2 lb. sliced onions, 1/4 inch thick
2 tbsp. red wine vinegar
2 tbsp. honey
1/4 tsp. freshly ground black pepper
1 cup unsalted butter, softened, about 8 oz.
12 ea. ciabatta rolls, split
6 oz. spring lettuce mix
24 ea. tomato slices
12 oz. roasted red bell peppers, cut into julienne strips
12 ea. Sartori Fontina Cheese slices, about 12 oz.
fresh cut fries, as needed


  1. 1
    For Marinade: Combine marinade ingredients in large non-reactive container such as oil, 2 tbsp. garlic, pepper sauce, balsamic vinegar, cracked black pepper, rosemary, bay leaf and 1/2 tsp. salt. Add veal short tenderloins; turn to coat. Refrigerate, covered, 3 to 4 hours.
  2. 2
    For Sweet and Sour Onions: Heat 3 tbsp. butter and 1 tbsp. garlic in sauté pan until garlic is fragrant. Add onions; cook over low heat until golden brown. Deglaze pan with red wine vinegar and reduce by 1/2. Add honey; simmer 1 minute or until heated through. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Keep warm; set aside.
  3. 3
    Combine softened butter and 1/2 cup garlic; set aside.
  4. 4
    Remove veal tenderloins from marinade; discard marinade. Season with salt and pepper. Grill to medium doneness. Keep warm; set aside.
  5. 5
    Spread 1-1/2 Tbsp garlic butter on cut sides of ciabatta roll. Grill, cut sides down, until lightly toasted.
  6. 6
    Toss 1/2 oz lettuce mix with 1-1/2 tsp vinaigrette. Slice 4 oz tenderloin. Layer bottom of roll with lettuce mixture, 2 tomato slices, 4 oz tenderloin slices, 1 oz onions, 1 oz roasted peppers and 1 slice Sartori Fontina Cheese. Close sandwich; slice in half. Serve with fresh cut fries.


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

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cuisines European, Italian
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