Herbed Veal Tenderloin Medallions with Roasted Cherry Tomatoes

1.Preheat the oven to 200°C (400°F). Line two baking trays with parchment paper.

2.In a large bowl, toss the halved baby potatoes with 2 tbsp olive oil, 1/4 tsp salt, 1/4 tsp pepper, and smoked paprika (if using). Spread evenly on one prepared tray.

3.In a separate bowl, toss the cherry tomatoes with 1 tbsp olive oil, a pinch of salt, and half the minced garlic. Arrange cut side up on the second tray.

4.Roast the potatoes for 30-35 minutes, turning once, until golden and crisp. Roast the cherry tomatoes for 18-20 minutes, until softened and caramelized at the edges. Remove both from oven and keep warm.

5.Meanwhile, pat the veal medallions dry with paper towels. In a small bowl, combine parsley, thyme, rosemary, remaining garlic, lemon juice, 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper. Rub this herb mixture evenly over the veal medallions.

6.Heat a large nonstick skillet over medium-high heat. Add the veal medallions and sear for 2-3 minutes per side, until golden brown and just cooked through (internal temperature should reach 60°C/140°F for medium-rare). Remove from pan and let rest, loosely covered, for 3-4 minutes.

7.In the same skillet, reduce heat to medium. Add the diced onion and celery, sautéing for 2-3 minutes until softened and fragrant. Season lightly with salt and pepper.

8.To serve, arrange the roasted potatoes and cherry tomatoes on each plate. Place veal medallions on top, spoon over the sautéed onion and celery, and garnish with fresh parsley leaves. Serve immediately.