Provencal coated veal filet mignon, vegetable roots garnish
Ingredients and Directions
Garnish: Cut the yellow, orange carrots and parsnips, cook them "english" way.
Do the same with turnips and cook the same way.
Provencal coat: blend butter, breadcrumbs, tomato concentrate, herbs de provence and Espelette pepper.
Sauce: make a veal juice and deglaze with cognac
Cook the veal, put on the provencal coat and put it under the grill
Then put the vegetable in a little saucer, put a line of veal juice and the veal filet mignon
