1 whole veal tenderloin (a small one),
4 cups paddy pan squash,
1 cup multicolor carrots, sliced,
6 red skin potatoes,
1 small papaya,
3 tbsp. Greek seasoning mix,
1 cup demi-glace sauce, (optional),
2 tbsp. butter.
Recipe: Trim the veal tenderloin, brush it with oil and season it with Greek seasoning. Roast it in the oven at 450 F, until a food thermometer inserted in the thickest part of the veal tenderloin reads 125 F. To achieve the best result, I recommend to first sear the veal tenderloin in a hot cast iron pan, before roasting. Steam the vegetables and finish them in a frying pan with some butter and Greek seasoning. Trim the red skin potatoes into mushroom shape and roast them with some butter and some of the seasoning. Slice the roasted veal tenderloin to medallions before serving and decorate with papaya balls. The veal medallions can be topped with some demi-glace or mushroom demi-glace, if desired.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.