Pink Roasted Veal Rib Eye

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4 ea. 6-oz. veal rib eye
2 oz. Golden Chanterelle
3 oz. English peas
12 oz. sunchokes
2 oz. sun-dried tomatoes in oil
1 oz. pine nuts
1 oz. Parmesan cheese
2 tsp. extra virgin olive oil
Salt and pepper to taste
Popcorn shoots to garnish


For the pesto: Brown pine nuts in a dry pan over medium heat and set aside. Grate cheese finely and put together with tomatoes in a food processor. Blend ingredients for 30 seconds by adding as much oil until it gets uniform.

Heat pan over medium heat and sear seasoned veal on all sides for 20sec or until golden brown. Add sunchokes and continue roasting in preheated oven at 350 degrees F for 8 minutes.

Clean (or wash if necessary) Chanterelles and sauté together with peas. Season to taste.

Smear tomato pesto on veal and set atop the vegetables.

Garnish with micro popcorn shoots.