Veal Filet mignon, glazed vegetables and juice with rosemary

In an ovenproof dish, place the peeled carrots and turnips, whole if they’re small enough, or nicely cut. Add 8 unpeeled shallots and unpeeled garlic cloves, potatoes with cuts, and Brussels sprouts cut in half. Drizzle with olive oil, and sprinkle with two pinches of fleur de sel and rosemary leaves (one sprig). Roll the vegetables to coat them perfectly. Bake in medium oven for about 50 minutes, stirring regularly, until they are golden brown.

At serving time, add two tbsp of mapple syrup and pomegranate grains.

In the meantime, prepare the juice. In a pan, pour 500ml (2 cups) of water, add the veal stock, two shallots cut in quarters and two rosemary sprigs. Let reduce to the half. Then add the Port wine, the white wine and one tbsp of mapple syrup. Let reduce more and set aside. At serving time, reheat slowly, add the salted butter and mix, until it’s completely melted. For a lactose free recipe, replace the butter with a tbsp of olive oil and a pinch of salt.

Prepare the meat. Melt one tbsp of olive oil and one tsp of Marmite (or Cenovis) and coat the meat. Brown it quickly in a frying pan. Place in an ovenproof dish and cook for about 20 to 25 minutes, depending on the size of the piece, at the same temperature than the vegetables. The meat must stay slightly pink inside, so it’s better to check the cooking. When it’s done, cut the meat into slices. If there is cooking juices in the dish, add it to your sauce.

Arrange the plates : dispose two slices of meat and glazed vegetables, add some watercress leaves in the vegetables, and spoon the juice over. Enjoy !