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veal loin salt fresh ground black pepper vegetable oil pencil red baby bliss potatoes bacon red onion capers olives vinegar olive oil salt pink truffle oil
Viewed: 17 - Published at: 5 years agoIngredients
- 2 pounds trimmed, boneless veal loin, center cut
- Salt
- Fresh ground black pepper
- 2 tbls vegetable oil
- 1 bunch pencil asparagus (approx 20 pieces)
- 12 red baby bliss potatoes
- 4 slices hickory double smoked bacon
- 1/2 large red onion, chopped into small dice
- 1 tbls small capers
- 1 tbls pitted, black Greek olives, chopped roughly
- 1 tbls Champagne vinegar or white vinegar
- 1 tbls extra virgin olive oil
- 1 large pinch shaved & smoked sea salt
- 1 tbsp pink peppercorns (crushed with the back of a spoon)
- 1 tsp white truffle oil
Method
- 1. Pre-heat oven to 425 degrees F.
- 2. Wash & peel potatoes. Place in a pot of cold water, adding a large pinch of salt. Bring to the boil. Lower heat &
- simmer for approximately 15 minutes or until fork tender and still a little firm.
- 3. Remove potatoes from hot water. Place in a bowl of ice water until completely cold. Drain well in a colander.
- Cut potatoes into small dice and reserve in a bowl.
- 4. Line a flat cooking tray with parchment paper. Lay bacon strips on top. Place in hot oven for 15 minutes or until
- crisp. Remove, drain and pat off excess fat with paper towel. Chop into rough small dice and reserve.
- 5. Bring a saucepan of water to the boil and add a pinch of salt.
- 6. Trim woody end off of asparagus & discard. Place stalks into boiling water for one minute.
- Immediately remove. Immediately place into a bowl of iced water. Cool & drain.
- 7. Season veal loin with salt, pepper & vegetable all over loin and rub on all sides.
- 8. Place a large ovenproof skillet or small roasting pan on an open gas flame. Carefully add veal to skillet and sear
- on all sides. Finish with the fat side down and place in the oven. Roast veal for 15 minutes on both sides.
- 9. Remove veal from the pan, place onto a wire rack. Rest for 15 minutes.
- 10. Mix diced potatoes with bacon, onion, capers, olives, vinegar, and olive oil. Season with salt & pepper to taste.
- To Serve:
- Divide asparagus evenly onto the center of (4) 10-inch plates with tips pointing outwards.
- Divide potato salad into 4 and spoon each portion on top of asparagus. Thinly carve veal into even slices
- (approximately 3 slices per portion). Fold each slice over and lay atop potato salad. Sprinkle a pinch of smoked
- sea salt on top followed by a pinch of crushed pink peppercorns. Drizzle a little white truffle oil over the top just
- before serving.
