Bronzed Veal Tenderloin Ciabatta

Bronzed Veal Tenderloin Ciabatta

From: Adapted from a recipe from Chef James Cassidy, Ram Intl., Lakewood, WA.

Yield: 12 servings.

MARINADE:
1⁄2 cup olive oil
2 Tbsp. minced garlic
2 Tbsp. Tabasco® Garlic Pepper Sauce
2 Tbsp. balsamic vinegar
1 1⁄2 Tbsp. cracked black pepper
1 Tbsp. finely chopped fresh rose-mary
1 bay leaf
1⁄2 tsp. k

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