Oven temperature: 180°C (350°F) Mango salsa Combine the first 6 ingredients for the salsa and mix. Add enough olive oil to coat the ingredients. Reserve. Grain-fed veal eye of round roast Heat 3 Tbsp. (45 mL) olive oil in a large ovenproof pan over medium-high heat. Brown the eye of round roast on all sides. Remove from heat. Mix together 1 Tbsp. (15 ml) curry powder and 1 Tbsp. (30 ml) olive oil. Brush the roast with this mixture. Place the roast in oven for 30 minutes, and cook until medium rare. A meat thermometer should read between 60 and 65°C (150°F). Transfer roast to a platter, cover with aluminum foil. Let rest for 20 minutes in switched-off oven, with door ajar. Coconut milk sauce Discard the fat from the pan and place on medium heat. Add 1 Tbsp. (15 mL) curry powder and heat 1 minute. Add the coconut milk and cream, stirring. Reduce by one third. Add the cornstarch mixture and cook for 3 minutes more. Spoon sauce onto serving plates. Arrange thin slices of the roast on the plate, and spoon a generous amount of mango salsa alongside. Serve with blanched asparagus, coated with butter and roasted in the oven for 10 minutes, and basmati rice.

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sufficient quantity, olive oil 3 lb (1 1/4 kg) grain-fed veal eye of round roast sufficient quantity, medium curry paste coconut milk sauce sufficient quantity, medium curry paste 14 oz (400 mL) coconut milk 1/2 cup (125 mL) 35% cream 2 Tbsp. (30 mL) cornstarch mixed in 1/4 cup (60 ml) 35% cream