Veal Rib Eye with Ragout of Pearl Onions, Peas and Artichokes

• 1 4 3/4-pound veal rib eye, boned
• 1 red onion, finely chopped
• 6 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary
• Ragout of Pearl Onions, Peas and Artichokes

1. Place veal in 13x9x2-inch glass baking dish.
2. Sprinkle generously with salt and pepper.
3. Mix red onion, 4 tablespoons oil and rosemary in bowl.
4. Rub onion mixture over veal.
5. Cover; chill overnight.
6. Preheat oven to 400F.
7. Scrape onion mixture off veal.
8. Heat 2 tablespoons oil in heavy large skillet over high heat.
9. Add veal and brown well on all sides, about 6 minutes.
10. Transfer veal to roasting pan.
11. Roast until thermometer inserted into center registers 130F for medium-rare, about 35 minutes.
12. Transfer meat to platter.
13. Let stand 5 minutes.
14. Cut meat into 1/2-inch-thick slices.
15. Arrange on plates.
16. Add veal juices to ragout.
17. Bring to simmer.
18. Serve with veal.

veal, red onion, olive oil, rosemary, ragout

Taken from www.epicurious.com/recipes/food/views/veal-rib-eye-with-ragout-of-pearl-onions-peas-and-artichokes-5222 (may not work)