Generously salt and pepper then brown the fillet of veal in butter over medium heat in a fry pan. Once golden, transfer to a small roasting dish. Then add 5-8 peeled shallot and 6-8 peeled garlic cloves to the pan and fry until golden. Add with the the veal and place in an oven at 200c.
Don’t move the fry pan as you need to make the sauce. A good glass and a half of red wine into the pan with the remnants of the veal, shallots and garlic and reduce. When reduced to 1/3 add a teaspoon of honey and a drop of Balsamic vinegar and a bit of salt and white pepper. Set aside.
Now prepare the potatoes. Peeled, quartered and fried off until golden brown in sunflower oil.
Once the veal is cooked, about 35 minutes, carve in generous slices and add back to the shallots and garlic and add the red wine sauce and mix. All ready to serve now, and oh so easy. Serve with a good Pinot and I’m sure you’ll be in epicurean heaven in no time at all.
So easy, yet such an incredible combination of flavours and meat that is so tender you can carve it with a teaspoon. BLISS!