Marinated Veal with 'Sesame Tonato' Sauce
Appetizers • European
Description
Marinated veal with 'Sesame Tonato' sauce
Ingredients
- Veal Tenderloin 15 oz
- Salt 0 oz
- Lemon-Pepper Mix 0 oz
- Vegetable Oil 5 fl oz
- Soy Sauce 0 fl oz
- Balsamic Vinegar 0 fl oz
- White Balsamic Cream 0 oz
- Sesame Oil 0 fl oz
- Thyme 0 oz
- Rosemary 0 oz
- Spanish onions 5 oz
- Garlic 0 oz
- Canned cod liver 0 oz
- Mayonnaise 10 oz
- Grated Pecorino Pepato Cheese 0 oz
- Malt Vinegar 0 fl oz
- Sesame Oil 0 fl oz
- Capers 0 oz
- Marinated cherries 0 oz
- Microgreens 0 oz
Step-by-Step Guide
Step 1
Prepare the tenderloin. Coat the meat in salt and pepper mix with added herbs. Leave for about 10-15 minutes to marinate slightly.
Step 2
Pour vegetable oil (45 ml) into a skillet and sear the tenderloin on all sides until golden brown.
Step 3
Place the seared tenderloin in a prepared container with cold water and ice.
Step 4
Prepare the marinade. Peel and slice the red onion into thin half-rings, then combine in a vacuum bag: balsamic vinegar, balsamic cream, vegetable oil (150 ml), sesame oil, garlic, and soy sauce.
Step 5
Place the tenderloin in the vacuum bag with the marinade. Put the bag in a preheated oven at 130°F for 1 hour and 15 minutes.
Step 6
Then prepare a container with cold water and ice and remove the meat. Allow the meat to marinate in the refrigerator for another 2-3 hours.
Step 7
Prepare the sauce: combine canned tuna, mayonnaise, grated Parmesan cheese, sesame oil, wine vinegar, and capers in a container and blend until smooth.
Step 8
Spread the sauce on the bottom of a plate and arrange thin slices of marinated veal in a circle on top of the sauce.
Step 9
Garnish with microgreens and cherry tomatoes.
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