Roasted Veal Rib Eye Stuffed with Cranberries, Dates, Sage & Rosemary
Roast a flavorful veal rib eye stuffed with cranberries, dates, sage, and rosemary for a delicious entrée. Enjoy the vibrant flavors!
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Cooking tools:
- Butcher's twine
- Roasting pan
- Microplane
- Oven
- Stove
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Spatula
- Serving platter
- Kitchen shears
- Saucepan
Ingredients
- 1 veal rib eye on the bone
- 4 oz. dried cranberries roughly chopped
- 4 dates, stones removed and chopped
- 1/2 onion finely chopped
- 1 stick of celery finely chopped
- 1/2 bulb of fennel finely chopped
- 3 cloves of garlic finely chopped
- 1 T rosemary finely chopped
- 1 T sage finely chopped
- 2 T parsley finely chopped
- Zest of 1 orange
- 5 T of fresh breadcrumbs
- 1 egg yolk
- 2 tsp. extra virgin olive oil
- Salt & freshly ground black pepper
- 8 potatoes peeled, cut into chunks and blanched
- 2 heads of fennel tops removed, cut into chunks and blanched
- 1 cup of hot chicken stock or water
- 2 T of dried cranberries softened in the hot stock
- 10 sprigs of rosemary
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