Veal Tenderloin with Quinoa Crust and Rose Petals

Ingredients

• 50 g quinoa
• 3 slices toast bread
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 250 g Cherry Tomatoes
• 1 veal tenderloin (boneless, about 800 g)
• 4 tbsp olive oil
• 1 tbsp butter
• untreated rose petal (for garnish)

Instructions

1. 1.

   Rinse the quinoa in a sieve. Cook covered in 150 ml boiling water over low heat for about 12 minutes, then let it stand off the stove for another 10 minutes to drain.

2. 2.

   Remove crusts from the toast bread and grate into crumbs using a kitchen grater. Mix with quinoa and olive oil, season with salt and pepper. Wash the cherry tomatoes.

3. 3.

   Preheat the oven to 160 °C fan‑forced. Wash the veal tenderloin, pat dry, season all sides with salt and pepper. Heat olive oil and butter in a large pan and sear the meat lightly browned on all sides. Place the fat side up in a baking dish, spread the quinoa mixture over it, press down firmly. Bake for about 20 minutes, then arrange cherry tomatoes around the meat. Continue cooking until an instant‑read thermometer shows a core temperature of 65–70 °C. Transfer the meat and tomatoes to a plate and garnish the quinoa crust with rose petals.