Tenderloin
012 Tropical
salsa alfresco
Welcome to paradise.
Chef Reyes prepares a dish that takes you to the South Seas and South of
the Border all in one bite.
“Salsa says Mexico to me,” says Reyes. “And mango takes me to the tropics.
This veal salad takes you on an exotic adventure without the hassle of
packing your bags.”
He points out that mixing a traditional recipe like Mexican salsa with
tropical mango can transform an everyday dish into something memorable.
“By adding veal, we take the whole experience to another dimension,” Reyes
interjects. “Veal does not compete with the plate – instead it allows us
to experience all the flavours of a dish like this, as well as providing
its own exquisite flavour.”
• Dry rub the veal with herbs and fresh cilantro
• Pan-sear the veal – keeping the temperature high, the veal will sear
golden brown and eventually release itself from sticking to the pan. Brown
all sides – leaving the centre pink/rare. Set aside for cutting later.
Salsa:
• Use classic Mexican ingredients – green pepper / red pepper / tomatoes /
chilli / jalapenos. Then add a tropical surprise - Mango
Dice mango
Compliment with red, yellow & green peppers
One Roma tomato
Cilantro & Chilli pepper
Lime juice
Enhance with a shot of tequila
Spread a liberal amount of Tropical Salsa on the plate and add your veal –
cut into ½ inch medallions and place on top of the salsa.
“Whatever you drink – whatever you eat – it all should blend together.
Don’t make it complicated,” Reyes instructs. “Give the ladies a large
Margarita to go with the meal. An ice cold Margarita goes perfectly with
delicious warm veal.”
All you need to add to this meal is sunny beach.
Ingredients list for Dry Rub & Salsa
2lb /
1kg Veal Tenderloin
Salsa
¼
Green pepper
¼ Red pepper
¼ Yellow pepper
3 Tomatoes (Roma)
1 teaspoon - Chilli Pepper (5ml)
¼ Jalapeno (1 teaspoon)
1 Mango - medium size/slightly soft
2 limes - fully juiced
1-oz Tequila
Salt & Pepper to taste
Dry
Rub
1
teaspoon - Italiano seasoning (5ml)
2 tablespoons - Fresh Cilantro (finely chopped) (30ml)
Directions
Dry rub the veal with Italiano seasoning and fresh cilantro
BBQ or pan-sear the veal – keeping the temperature high.
Brown all sides – leaving the centre pink/rare.
Place in oven at 350ºF (176ºC) for 10 minutes.
Remove from oven and set aside for cutting later.
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