Veal steak with tandoori spices and mashed potato

1. Peel the potatoes, wash, cut them into cubes and immerse in cold salted water. Place the pot over the flame and cook for 15 minutes until the water boils. Check the doneness by inserting the tips of a knife.

2. Drain. Place them in a pan and crush with a masher. Place the pan over low heat and incorporate the milk and the diced butter. Stir constantly with a wooden spoon. Salt, pepper and sprinkle the tandoori spices. Mix well and keep warm.

3. Place a skillet over heat with olive oil and cumin seeds. Sear the veal for 5 minutes on each side. Leave to rest 2 minutes on the cutting board before cutting. Serve with the mashed potato.

Photo credit: Sucré Salé