Tandoori veal onglet
Serve this juicy and tender veal onglet with an Indian twist. It’s a pleasant change from the standard steak and fries
1. Peel and wash the potatoes. Cut them into cubes and plunge them into a bowl filled with iced salt water. Cook them for 15 minutes in boiling water. Drain.
2. Using a food mill, mash the potatoes in a pot. Place the pot over low heat and incorporate the milk and chopped butter. Stir with a wooden spoon constantly. Season with salt and pepper and sprinkle the tandoori spices. Mix and keep warm.
3. Pour olive oil in a hot pan and add the cumin seeds. Sear the veal onglet for 5 minutes on each side. Serve with the mashed potatoes.
Our cooking tip: Before cutting the veal, let it rest for 2 minutes covered with aluminum foil.
Photo credit : Sucré Salé
