Oven-Roasted Veal Rib-Eye with Fava Beans, Fresh Basil and Vine-Roasted Tomatoes
Episode 56: Morgan's Menu
|One 3½- to 4-pound/1.5- to 1.8-kg||center-cut veal rib roast, frenched (with 4 rib bones)|
|Salt and freshly ground black pepper|
|4 tablespoons/60 ml||olive oil|
|2 cups/350 g||freshly shelled fava beans|
|4||vines of cherry tomatoes (about 12 ounces/340 g total)|
|3 tablespoons/about 5 g||thinly sliced fresh basil leaves|
|2 tablespoons/less than 5 g||thinly sliced fresh mint leaves|
- Preheat the oven to 350°F/180°C. Sprinkle the veal with salt and pepper. Heat a large heavy ovenproof sauté pan over medium-high heat. Add 2 tablespoons/30 ml of oil to the pan and cook the veal just until it is brown on all sides (the veal will not be cooked through at this point), about 8 minutes.
- Transfer the pan to the oven and roast for about 55 minutes or until an instant-read meat thermometer registers 125°F/50°C. Remove the veal from the oven and allow it to rest for 10 to 15 minutes.
- Bring a medium saucepan of water to a boil over high heat. Add the fava beans and cook for 45 seconds. Strain the beans and place them directly in a large bowl of ice cold water. Peel the skins off of the fava beans.
- Place the cherry tomatoes on a baking sheet and drizzle with 1 tablespoon/15 ml of olive oil. Sprinkle with salt and roast in the oven for about 8 minutes or until the skin of the tomatoes begin to split. Heat the remaining 1 tablespoon/15 ml of olive oil in a heavy medium saucepan over medium heat.
- Add the fava beans, basil and mint. Season the beans to taste with salt and pepper. Once fava beans are warm divide them among 4 dinner plates.
- Carve the veal between the rib bones and place one veal chop on each plate. Place 1 vine of tomatoes on each plate. Drizzle the pan drippings and accumulated juices over the veal, and serve.
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