Rosé veal and crushed vitelotte potatoes

 1. Cut the fillet mignon into cubes. Coat them in beaten eggs, crushed almonds and breadcrumbs. Mix well. Fry the veal over low heat on each side in butter.

2. Peel the vitelotte potaotes, immerse them in cold water and cook for 20 minutes after boiling. Crush with a fork and incorporate 4 tablespoons of heavy cream. Salt and pepper.

3. Melt the rest of the cream with a tablespoon of mustard and 20 g of veal stock. Divide the pieces of veal on each plate and cover with the sauce.

4. Complement with the mashed potatoes. Garnish with the lemon thyme.

Photo credit : Sucré Salé