La Pietanza Recipe
Fileto di Vitello alla Griglia Grilled Medallions of Veal Tenderloin Topped with Truffled Butter, Roasted Paprika Yukon Potatoes, Roasted Brussel Sprouts with Aged Balsamic, Roasted Garlic Clove
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Ingredients
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Grilled Veal Medallions with Truffled Butter
Roasted Paprika Yukon Potatoes
Roasted Brussels Sprouts with Aged Balsamic
Roasted Garlic Cloves
Finishing & Garnish
Method
Grilled Veal Medallions with Truffled Butter
- 1
Make truffled butter
In a small bowl, mash the room-temperature unsalted butter with a fork until smooth. Stir in black truffle oil, minced chives, and lemon zest. Season lightly with 1/4 tsp kosher salt and a pinch of black pepper. Shape into a log on plastic wrap, roll tightly, and chill in refrigerator for at least 30 minutes so it firms (can be made ahead and kept chilled).
- 2
Prep veal
Pat the veal medallions dry with paper towels. Lightly brush both sides with 2 tbs extra-virgin olive oil. Season evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper (divide between medallions). Let rest at room temperature for 15–20 minutes while you finish other components.
- 3
Grill
Preheat a grill or grill pan to medium-high (about 425–450°F / 220–230°C). When hot, place medallions on the grill and cook about 2–3 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C) depending on thickness. For medium cook 3–4 minutes per side (135°F / 57°C). Avoid overcooking to keep veal tender. Remove medallions to a warm plate and rest 5 minutes.
- 4
Roasted Paprika Yukon Potatoes
- 5
Prep potatoes
Preheat oven to 425°F (220°C). Wash and dry Yukon Gold potatoes; leave skins on. If potatoes are larger than 1–1.25 inches, halve or quarter them so pieces are uniform. Place potatoes in a mixing bowl.
- 6
Season
Add 2 tbs extra-virgin olive oil, 1 tsp smoked paprika, 1 tsp sweet paprika, 1/2 tsp garlic powder, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp chopped fresh rosemary to potatoes. Toss thoroughly to coat.
- 7
Roast
Spread potatoes in a single layer on a rimmed baking sheet spaced apart. Roast in preheated oven for 25–30 minutes, turning once halfway through, until golden and crisp at edges and tender inside. If needed, broil 1–2 minutes to get extra color. Remove from oven and keep warm.
Roasted Brussels Sprouts with Aged Balsamic
- 8
Prep and roast
On a separate baking sheet, toss 1 lb halved Brussels sprouts with 1.5 tbs extra-virgin olive oil, 3/4 tsp kosher salt, and 1/2 tsp black pepper. Roast in the same 425°F (220°C) oven for 18–22 minutes, turning once, until deep golden and slightly crisp on outer leaves but tender inside.
- 9
Finish with balsamic
Remove sprouts from oven and while hot toss with 1 tbs aged balsamic vinegar and 1/2 tsp honey if using. Adjust salt and pepper to taste. Return to oven for 1 minute if you want glaze to tack slightly; otherwise serve immediately.
Roasted Garlic Cloves
- 10
Roast garlic
Preheat oven to 400°F (200°C) if not already at temperature. Slice the top 1/4 inch off each garlic head to expose cloves. Place heads on a piece of foil, drizzle with 1 tbs olive oil, sprinkle 1/4 tsp kosher salt, wrap foil tightly and roast for 35–40 minutes until cloves are soft, deeply golden, and easily squeezed out. Allow to cool slightly before serving.
- 11
Use roasted garlic
Serve whole roasted cloves alongside the veal and vegetables so diners can squeeze or spread the mellow roasted garlic onto potatoes, medallions, or microgreens.
Finishing & Plating
- 12
Plate components
Arrange 3 roasted paprika Yukon potatoes per plate beside 2–3 roasted Brussels sprouts (or a small cluster). Place one grilled veal medallion per plate or two if serving smaller medallions; top each with a slice of melting truffled butter. Add a small spoonful of roasted garlic or place a roasted garlic head on the side for sharing.
- 13