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.
Sweet Corn Polenta
Ingredients: ¼ cup Polenta | ½ cup Milk | ½ cup Chicken Broth |
2 Tbsp Sweet Corn | Kosher Salt/Black Pepper |
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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
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
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.
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