For 4 persons :
- 1 filet mignon of veal of 700g
- 600 g of carrots
- 1 bunch of turnips (6 small and cute turnips)
- 1 stalk of celery
- 4 spring onions
- 1 teaspoon of veal stock
- 35 g of butter
Peel the carrots and turnips. Cut off the small filaments of the onions and the stem (leave just 1 cm or so). Clean all the vegetables in clear water and cut them into coarse cubes (except the onions, leave them whole).
Melt the butter in a frying pan. Add the diced vegetables and veal stock. Moisten with water and cook for 40 minutes uncovered, stirring regularly. If necessary, add water during cooking.
After this time, put the filet mignon in a dish.
Surround it with the pre-cooked vegetables and put it in the oven (cold).
Turn the oven thermostat to 170°C and cook for 30 minutes. I did not season because the veal stock was salty.
It’s a treat