Veal Rib Eye with Ragoût of Pearl Onions, Peas and Artichokes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ask your butcher to bone the veal for you. Start marinating it a day ahead. Ingredients:
1 4 3/4-pound veal rib eye, boned |
1 red onion, finely chopped |
6 tablespoons olive oil |
1 tablespoon chopped fresh rosemary |
ragout of pearl onions, peas and artichokes |
Directions:
1. Place veal in 13x9x2-inch glass baking dish. Sprinkle generously with salt and pepper. Mix red onion, 4 tablespoons oil and rosemary in bowl. Rub onion mixture over veal. Cover; chill overnight.
2. Preheat oven to 400°F. Scrape onion mixture off veal. Heat 2 tablespoons oil in heavy large skillet over high heat. Add veal and brown well on all sides, about 6 minutes. Transfer veal to roasting pan. Roast until thermometer inserted into center registers 130°F for medium-rare, about 35 minutes. Transfer meat to platter. Let stand 5 minutes.
3. Cut meat into 1/2-inch-thick slices. Arrange on plates. Add veal juices to ragout. Bring to simmer. Serve with veal.
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