BLUE GROTTO’S VITELLO CON PISELLI (VEAL AND PEAS)

3 whole peeled and halved shallots

1 tablespoon garlic, minced

Pinch red pepper seed

Olive oil

1/2 cup white wine

1/2 cup chicken stock

1 cup veal stock

1 tablespoon tomato paste

1/2 cup sweet peas

1/4 cup fresh basil chiffonade

1 cup pea tendrils, plus more for garnish

6-8 small veal tenderloins

Oven roast the shallots until tender and caramelized. Set aside.

Sauté garlic and red pepper seed on medium heat with a little olive oil until garlic is lightly browned. Add roasted shallots to pan and deglaze with wine. Add chicken and veal stock, tomato paste. Reduce by half on high heat until thickened. Add peas, tendrils and basil. Simmer until tender.

Grill veal tenderloins to medium rare.

Divide tenderloins between two plates and top each with the savory demi glaze. Garnish with pea tendrils. Serves 2.