Poached Veal Eye Round With Tuna Anchovies And Capers Sauce Recipes

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BOURBON-ANCHO MARINATED TOP ROUND WITH CAPE GOOSEBERRY RELISH



Bourbon-Ancho Marinated Top Round with Cape Gooseberry Relish image

Provided by Bobby Flay | Bio & Top Recipes

Time P1DT45m

Yield 4 servings

Number Of Ingredients 20

2 tablespoons olive oil
2 tablespoons Dijon mustard
1/4 cup bourbon whiskey, such as Maker's Mark
1/3 cup soy sauce
2 tablespoons ancho chile puree
2 tablespoons red wine vinegar
1/4 cup light brown sugar
1 small red onion, coarsely chopped
3 cloves garlic, chopped
Coarsely ground black pepper
1 (2-inch thick) top round or top sirloin steak, 2 to 3 pounds
Salt
1 pound cape gooseberries, sliced in half
1 red onion, grilled and thinly sliced
1 red pepper, grilled, peeled and chopped
1 yellow pepper, grilled, peeled and chopped
1/4 cup rice wine vinegar
2 tablespoons olive oil
1/4 cup chopped cilantro
Salt and freshly ground pepper

Steps:

  • Combine the oil, mustard, whiskey, soy, ancho chile, red wine vinegar, brown sugar, onions, garlic and black pepper in a medium bowl. Place the steak in a large baking dish, pour marinade over and turn to coat. Cover and marinate in the refrigerator for 1 to 2 days.
  • Preheat grill to high. Remove steak from marinade, season with salt and grill for 15 to 20 minutes or until medium rare. Remove from the grill and let rest 10 minutes before slicing. Serve with relish on side.
  • Combine all ingredients in a medium bowl. Serve at room temperature.

VEAL CHOPS WITH ANCHOVY SAUCE



Veal Chops With Anchovy Sauce image

Provided by Moira Hodgson

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 large veal chops
Flour for dredging
2 tablespoons vegetable oil
1 clove garlic, minced
2 tablespoons butter
4 slices flat anchovy, chopped
2 tablespoons parsley, chopped
Coarse salt and freshly ground pepper

Steps:

  • Wipe the chops dry with paper towels. Dredge with flour.
  • Use two frying pans large enough to hold two chops each comfortably. Heat the oil in each one and fry the chops, turning once, for about seven minutes on each side, or until the outside is brown and the inside pink and juicy.
  • Meanwhile, in a small pan, saute the garlic in the butter until golden but not browned. Stir in the anchovy and parsley and cook for two minutes. Turn off heat and keep warm.
  • When the chops are ready, place them on individual heated plates and spoon some anchovy sauce on each one.

VEAL, TUNA AND CAPER SANDWICH



Veal, Tuna and Caper Sandwich image

Provided by Jonathan Reynolds

Categories     lunch, main course

Time P2DT6h30m

Yield 8 to 10 servings

Number Of Ingredients 12

12-pound boneless veal loin roast, tied at 1/4-inch intervals
Olive oil
Kosher salt and freshly ground pepper
2 egg yolks
2 cups olive oil
6 tablespoons fresh lemon juice
16-ounce can tuna packed in olive oil, drained
3 anchovy fillets
2 tablespoons drained capers
Kosher salt and freshly ground pepper to taste
16 to 20 slices good soft white sandwich bread (like Pepperidge Farm)
2 ripe tomatoes, very thinly sliced and drained on paper towels

Steps:

  • Preheat oven to 350 degrees. Rub veal with oil and sprinkle with salt and pepper. Sear loin on all sides over medium heat until browned, about 5 minutes in all. Roast until medium well, about 1 hour, or until internal temperature registers 140 degrees. Let sit at room temperature until cool, then cover and refrigerate until cold and firm, about 6 hours. Slice into 1/8-inch slices, removing strings as you slice.
  • In a food processor, pulse the yolks to blend. With the machine running add 1/2 cup of oil in a steady, slow stream and add 2 tablespoons of lemon juice. Keep processing while pouring in 1 cup more oil, then the tuna, in chunks, then anchovies, capers and remaining lemon juice, and then the remaining oil. Season well with salt and pepper.
  • Spread just enough of the tuna sauce over the bottom of a nonreactive loaf pan to cover. Top with a layer of veal and cover with a thin layer of tuna sauce. Repeat until all the veal and sauce are used. Cover and refrigerate 6 to 48 hours.
  • To assemble: Spread sauce on one side of all the bread slices. Cover half the slices with the veal, scraping off most of the sauce from the meat. Top with tomatoes and remaining bread, spread sides down. Cut off crusts and cut sandwiches in half.

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