2lb / 1kg Veal Tenderloin

Salsa
¼ Green pepper
¼ Red pepper
¼ Yellow pepper
3 Tomatoes (Roma)
1 teaspoon – Chili 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)

Instructions

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.

Veal Tenderloin 2lb. ( 1kg)
2 tablespoons – pre-made Jerk Spice
1-oz – dark rum (30ml)
1 tablespoon – butter (15ml)

For Salad
Vinaigrette
3 parts – olive Oil
1 part – Balsamic vinegar
1 teaspoon – jerk seasoning (5ml)
Shake vigorously -

Handful of Arugula per plate
Edible Nasturtiums

Instructions

Wet-rub the veal with dark rum and dry Jamaican Jerk Spice.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.

For additional sauce if not prepared on the BBQ.Add butter and rum to the darkened pan.