Roasted Veal Tenderloin, Sweet Corn Polenta, Natural Jus
Roasted Veal Tenderloin, Sweet Corn Polenta, Natural Jus
Veal Tenderloin
Ingredients:
(2) 8 oz pcs of Veal Tenderloin
Kosher Salt/Black Pepper
1 tsp Extra Virgin Olive Oil
Directions:
Preheat a medium cast iron, ribbed
grilling skillet in the IL Forno at 550°F.
Season (2) 8 oz pcs of veal tenderloin with
kosher salt & black pepper. Place 1 tsp extra
virgin olive oil in cast iron, ribbed pan and
place veal tenderloin in the skillet. Cook for 6
minutes and turn continuing process for 10
minutes. Desired temperature is medium.
Once veal tenderloins have reached desired
temperature allow to rest for 3 minutes.
Oysters Cappello, Spinach, Goat Cheese & Piquillo Pepper
Oysters Cappello, Spinach, Goat Cheese & Piquillo Pepper
Oysters
Ingredients:
Spinach (chopped & blanched)
Piquillo Peppers (diced)
Goat Cheese (crumbled)
1 tsp Extra Virgin Olive Oil
Kosher Salt
Cracked Black Pepper
Oysters
8
Sweet Corn Polenta
Ingredients:
¼ cup Polenta
½ cup Milk
½ cup Chicken Broth
2 Tbsp Sweet Corn
Kosher Salt/Black Pepper
Directions:
In a medium saucepan add ¼ cup of polenta, ½ cup milk, ½ cup chicken broth & 2 Tbsp sweet corn. Place saucepan in
IL Forno for 15-17 minutes at 500°F. Have the saucepan towards the front & stir continuously. Kosher salt & black
pepper to taste.
Directions:
In a mixing bowl add chopped blanched spinach, diced piquillo peppers and crumbled goat cheese with 1 tsp
extra virgin olive oil, kosher salt & cracked black pepper. Open the oysters and cut the abductor muscle
underneath. Drain liquid. Add 2 Tbsp of the mixture to the oyster covering it. Place on a sizzle pan and put in IL Forno
for 8 minutes at 500°F.
