INGREDIENTS
Olive oil, as needed
1 grain-fed veal eye of round roast, about 1.25 kg (3 lb)
Medium curry paste, as needed
Mango Salsa
1 ripe mango, diced in 1 cm (1/2 inch) pieces
60 ml (1/4 cup) red onions, diced in 1/4 cm (1/8 inch) pieces
1 red tomato, seeded, diced more finely than the mango
30 ml (2 tbsp) fresh coriander leaves,
15 ml (1 tbsp) lemon juice
5 ml (1 tsp) fresh ginger, minced
Olive oil, as needed
Coconut Milk Sauce
Medium curry paste, as needed
400 ml (14 oz) tin of coconut milk
125 ml (1/2 cup) 35% cream
30 ml (2 tbsp) cornstarch mixed in 60 ml (1/4 cup) 35% cream
Oven temperature: 180°C (350°F)
PREPARATION
Combine the first 6 ingredients for the salsa and mix. Add enough olive oil to coat the ingredients. Reserve.
Heat 45 ml (3 tbsp) 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 15 ml (1 tbsp) curry paste and 30 ml (2 tbsp) 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.
Discard the fat from the pan and place on medium heat. Add 15 ml (1 tbsp) curry paste 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.
