for 4 person

Vegetables

500 g	Brussels sprouts
1	carrot, cut diagonally into slices approx. 5 mm thick
1	raw beetroot, cut into cubes
1	sweet potato, cut into cubes
2	red onions, cut into strips
2	garlic cloves, sliced
3 tbsp	olive oil
½ bunch	thyme, torn into pieces
½ bunch	sage, finely chopped
1 tsp	salt

Meat

1 tbsp	clarified butter
8	veal fillet medallions (each approx. 70 g)
½ tsp	salt
a little	pepper
1 dl	red port
1 dl	beef bouillon
4 tbsp	balsamic vinegar
2 tbsp	liquid honey
1 tsp	Maizena cornflour
1 tbsp	water

How it's done

Vegetables

Mix the vegetables, oil, herbs and salt in a bowl, spread on a baking tray lined with baking paper.

To roast

Approx. 50 mins. in the centre of an oven preheated to 200°C.

Meat

Heat the clarified butter in a frying pan. Season the medallions, fry for approx. 3 mins. on each side, remove, cover and set aside. Pour the port into the same pan, reduce to half the amount. Pour in the stock, add the balsamic and honey, bring to the boil. Mix the cornflour with the water, pour into the pan while stirring, simmer for approx. 3 mins. Return the meat to the pan and heat gently. Plate up the roasted vegetables with the meat and sauce.

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