Moore Food: Athenian Lamb Tenderloin

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ST. LOUIS, MO (KTVI)- Georgios Kastanias' passion for cooking first started at the age of 5, while watching his mother in the kitchen. He decided to be a chef at the age of 15. He went on to graduate from four different culinary schools in Greece, Switzerland, France and Italy. Geogios traveled and cooked for many resorts and gourmet restaurants in Europe and Northern Africa. Twelve years ago, he decided to  continue his career in the United States, working in  North Carolina and Tennessee.  He moved to St. Louis  three years ago and has already begun to make a mark on the culinary scene, now working as the executive chef and sales executive for a local family owned food distribution group, Moore Food. He is also the specialist for the Greek and Mediterranean products of the company.

Moore Food Distributors has 30 years of service to restaurant operators, hotels, grocery stores, and institutional foodservice operators in the St. Louis area.

Athenian Lamb Tenderloin with Red Wine Reduction Veggies over Linguini Pasta


  • 4 pcs. Lamb Tenders
  • 1 Medium Onion
  • 3-4 Mushrooms
  • 1 Tomato
  • 2oz Fresh Rosemary
  • 3-4 Garlic Cloves
  • SaltPepper
  • 1 Cup Heavy Cream
  • ½ Cup Red Wine
  • ½ Pack Linguini Pasta
  • ½ Cup Parmesan Cheese


In a medium fire, sauté the lamb tenders.  Add the veggies and herbs.  Deglaze with red wine, salt, and pepper.  Add heavy cream.  When sauce begins to thicken, remove from fire and add parmesan.  Boil pasta for 8 minutes.  Make sure it is 'Al Dente'.  Chill the pasta with cold water and mix with a little olive oil (so it does not stick together).  Mix the pasta and the lamb, add a little parmesan and it is ready to eat.