Pan Roasted Veal Tenderloin with Red Pepper Capellini Pasta, Roasted Garlic and Sauce Mornay

4 each Veal Tenderloin Medallions, 4-6 ounces each (recipe to follow)
16 ounces Red Pepper Capellini pasta (recipe to follow)
20 each Roasted Garlic Cloves
16 ounces Sauce Mornay, (recipe to follow)
-4 oz for the veal, 4 oz for the pasta, 8 oz for the assembly
2 each Roasted Red Bell Peppers, julienned, for garnish
4 each Watercress sprigs, for garnish

For the assembly :
On four warm dinner plates place the red pepper capellini pasta off center in a half moon shape. Place one veal tenderloin medallion next to the pasta. Place the roasted red bell peppers in between the pasta and the veal. Place five roasted garlic cloves in a star pattern around the plate. Drizzle with the sauce Mornay and garnish with one sprig of watercress.

For the Veal Tenderloin

4 each Veal tenderloins, 4-6 ounces each
Salt and pepper to taste
3 ounces Canola Oil
4 ounces Sauce Mornay (see recipe)
3 ounces Bread crumbs

Method :
Pre heat oven to 350 degrees. Pre heat a large sauté pan. Season the veal on both sides with salt and pepper to taste. Saute the veal medallions over high heat in a pre heated sauté pan using the canola oil. Cook for 3-5 minutes on each side or until the meat is golden brown and has reached a medium rare degree of doneness. Pour one ounce of sauce mornay over each medallion and top with bread crumbs. Place into a pre heated 350 degree oven for 3-5 minutes or until it reaches a medium degree of doneness.