Veal Rib Eye with Ragoût of Pearl Onions, Peas and Artichokes
Info
Rating
Calories
1047.0
Protein
67.0
Sodium
201.0
Fat
85.0
Description
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
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.
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.
Cut meat into 1/2-inch-thick slices. Arrange on plates. Add veal juices to ragout. Bring to simmer. Serve with veal.
