Fileto Di Vitello Alla Griglia Recipe

Prepare truffle butter

In a small bowl, combine softened unsalted butter, black truffle paste, chopped thyme, lemon zest and 1/4 tsp fine sea salt. Mix until homogenous. Shape into a log on plastic wrap or portion into 6 small rounds. Chill in refrigerator while other components cook so butter firms (20–30 minutes).

Season veal

Pat veal medallions dry with paper towels. Lightly brush both sides with 2 tbs olive oil, then season evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature 20 minutes before grilling.

Grill veal

Preheat a grill or heavy grill pan to medium-high (around 425°F/220°C). Grill medallions 2.5–3 minutes per side for medium-rare (internal temp 130–135°F/54–57°C). Adjust time for thickness: thinner medallions cook faster. Remove from heat and rest 5 minutes. Top each medallion with a slice or scoop (about 1 tbs) of chilled truffle butter to melt over the meat while resting.

Preheat oven to 425°F (220°C). Wash and cut Yukon Gold potatoes into 1-inch pieces (leave skins on). Toss potatoes in a bowl with 2 tbs olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment.

Roast on the middle rack for 25–30 minutes, turning once at 15 minutes, until golden and crisp at edges and tender inside. Remove from oven, sprinkle with chopped parsley and adjust seasoning to taste.

While potatoes roast, toss halved Brussels sprouts with 1.5 tbs olive oil, 3/4 tsp kosher salt and 1/2 tsp black pepper. Spread on a separate baking sheet cut-side down.

Roast in the same 425°F oven for 18–22 minutes until outer leaves are crisp and centers are tender. Remove from oven and immediately toss with 1 tbs aged balsamic vinegar and 1/2 tsp honey (if using). Taste and adjust seasoning.

Preheat oven to 400°F (200°C) or use space on the 425°F oven early in the sequence if timing allows. Trim top 1/4 inch off the garlic bulb to expose cloves. Drizzle with 1 tsp olive oil and sprinkle with 1/8 tsp fine sea salt. Wrap loosely in foil and roast for 35–40 minutes (or 25–30 minutes at 425°F) until cloves are very soft and golden. Cool slightly, then squeeze roasted garlic from cloves to serve alongside veal or to smear on potatoes/arugula as desired.

Warm plates. Arrange three veal medallions per plate (or two large medallions if preferred). Spoon any melted truffle butter from the resting tray over the medallions. Place a portion of roasted paprika Yukon potatoes and roasted Brussels sprouts to the side.

Add a roasted garlic clove (or squeeze of several cloves) beside the meat for guests to spread. Scatter microgreens or baby arugula if using, and finish with a light squeeze of lemon over the vegetables and meat to brighten flavors. Serve immediately.